Disclosure: I received a copy of the Enchiladas Aztec to Tex Mex Cookbook for attending an event. My opinions are 100% my own.
This Chipotle Sauce recipe is unique in that it is a spicy, flavorful tomato-based sauce made with roasted tomatoes and chipotle chiles in adobo sauce and not a mayonnaise based sauce.
What Is Chipotle Sauce?
Chipotle Sauce may mean different things to different people. When I googled Chipotle Sauce, most of the top recipes were mayonnaise based sauces to be used on sandwiches. This is NOT one of those sauces.
This Chipotle Sauce is made with fresh Roma tomatoes that are roasted and then combined with chipotle chiles in adobo sauce, onions, and garlic.
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What Makes This Chipotle Sauce Recipe Work?
This is not your typical creamy Chipotle Mayo Sauce found at fast food restaurants. This is a chipotle sauce created by cookbook authors, Cappy Lawton and Chris Waters Dunn, and found in Enchiladas Aztec to Tex Mex Cookbook. This chipotle sauce is made with Chipotles en adobo and roasted tomatoes.
In Which Recipes Can I Use Chipotle Sauce?
This Chipotle Sauce can be used in a number of enchilada recipes, including the Enchiladas Rojas De Queso, Enchiladas de Camaron, Enchiladas de Camaron y Nopales, Enchiladas de Camote, and Enchiladas de Nopales, all from the Enchiladas Aztec to Tex Mex cookbook.
How To Make Chipotle Sauce
Equipment Needed To Make Chipotle Sauce
- Baking Sheet
- Saucepan
- Blender
- Strainer
- Chef’s Knife
Ingredients for Chipotle Sauce:
- 2-1/2 pounds (1.13 kilos) Roma tomatoes
- 2 Tablespoons (30 ml) vegetable oil
- 1/2 medium yellow or white onion, peeled and chopped
- 1-1/2 teaspoons (4 grams) garlic, minced
- 2 large chipotles en adobo, de-stemmed and minced
- Kosher salt to taste
Instructions For Chipotle Sauce:
- Preheat oven to 350 degrees F (177 degrees C).
- Place the tomatoes in a single layer on a foil-lined baking sheet. Roast, turning occasionally, until the skins begin to burst, and the tomatoes are soft, about 25-minutes.
- Place under a broiler for about 5 minutes to blacken the skins in spots. Set aside to cool for a few minutes.
- Place the oil in a saucepan over medium heat.
- Add the onion and cook until it is translucent but not brown, 3 – 5 minutes.
- Add the garlic and chipotles en adobo and cook for 1 additional minute.
- Place the onion mixture and tomatoes in a blender and puree until smooth. Add salt to taste.
- Strain the sauce in a medium-mesh strainer.
- Pour the sauce into a saucepan over medium-low heat, cover, and keep warm.
NOTE: If making ahead of time, pour the Chipotle Sauce into an air-tight container, cover and refrigerate until ready to use. Per the Enchiladas cookbook, the sauce may be refrigerated for up to 5 days.
Can I Make Chipotle Sauce Ahead of Time?
Yes. As a matter of fact, I recommend it. It is a perfect recipe to make on a weekend, for example, and then have ready to use for a quick weeknight dinner.
How Long Will This Sauce Last In The Refrigerator?
Per The Enchiladas Aztec to Tex Mex Cookbook, this sauce will last 5 days in the refrigerator. I recommend storing it in an airtight container.
What Else Should I Serve With This Recipe?
In addition, to using this sauce in the various enchiladas recipes mentioned above, serve this sauce with homemade tortillas, Pico De Gallo, guacamole, Mexican Rice, and Charro Beans.
More Homemade Sauce Recipes
- Chimichurri Sauce
- Homemade Salsa
- Spicy Avocado Sauce
- Creamy Tomatillo Verde Avocado Salsa
- Poblano Cream Sauce
- Roasted Strawberry Chipotle Sauce
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How To Make Chipotle Sauce
Ingredients
- 2-1/2 lbs (1.13 kilos) Roma Tomatoes
- 2 Tablespoons (30 ml) vegetable oil
- 1/2 medium yellow or white onion (peeled and chopped)
- 1-1/2 teaspoons minced garlic
- 2 large chipotles en adobo (de-stemmed and minced)
- Kosher Salt to taste
Instructions
- Preheat oven to 350 degrees F (177 degrees C).
- Place the tomatoes in a single layer on a foil-lined baking sheet.
- Roast the tomatoes, in a pre-heated 350 degree F oven, turning occasionally, until the skins begin to burst, and the tomatoes are soft, about 25-minutes.
- Place the roasted tomatoes under a broiler for about 5 minutes to blacken the skins in spots.
- Remove the tomatoes from the oven and set aside to cool for a few minutes.
- Place the oil in a saucepan over medium heat on the stove.
- Add the chopped onion and cook until it is soft and translucent but not brown, about 3 - 5 minutes.
- Add the garlic and chipotles en adobo and cook for 1 additional minute.
- Place the onion mixture and tomatoes in a blender and puree until smooth. Add salt to taste.
- Strain the sauce in a medium-mesh strainer.
- Pour the sauce into a saucepan over medium-low heat, cover, and keep warm.