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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 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
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.
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.
Calories: 127kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 110mg | Potassium: 692mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2735IU | Vitamin C: 40.2mg | Calcium: 31mg | Iron: 1mg