How To Make Chipotle Sauce

Red Chipotle Sauce Recipe for Enchiladas Rojas De Queso

How To Make Chipotle Sauce

This Chipotle Sauce recipe is a spicy, flavorful tomato-based sauce made with roasted tomatoes and chipotle chiles in adobo sauce and is not a mayonnaise based sauce.

Course Side Dishes

Cuisine Mexican

Keyword Chipotle Sauce, How To Make Chipotle Sauce

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 127kcal

Author Michele @ Flavor Mosaic

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.

Notes

NOTE 1: This recipe was adapted slightly from the Chipotle Sauce recipe in the Enchiladas Aztec to Tex Mex Cookbook by Cappy Lawton and Chris Waters Dunn.

NOTE 2: If making this sauce 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.

Nutrition