Chipotle Sauce

Chipotle sauce is an easy way to add smokiness, heat, and zesty flavor to any dish.

When it comes to elevating recipes, sauces are key next to herbs and spices.

Read More And Get To Know Your Herbs – Spices & How To Cook With Them

As a versatile sauce, it can be used to make enchiladas, chili relleons, eggs rancheros and even chilaquiles.

It can also be used as a dipping sauce when mixed with a little sour cream. Like these two dishes:

The poblano peppers used in this recipe are a mild variety of chile pepper. They measure as large or even larger than a bell pepper but are skinnier and have a pointed tip.

Try This One Skillet Mexican Chorizo Potatoes & Eggs Casserole With Queso Fresco & Roasted Poblano Chili – A Dish With Tru Mexican Flavors

Poblanos are best when peeled and seeded, with vain and membrane removed. This can be done easily after roasting them.

With this recipe the seeds and vain will be removed before cooking.

Read More Here About Cooking With Chilies

Chipotle Sauce

3 tbsp oil

1 onion , diced

3 garlic cloves , minced

1 poblano pepper, seeds and vain removed, diced (substitute a green pepper if needed)

1 canned chipotle pepper and 1 tbsp of the adobo sauce

12 oz tomato paste

3 cups chicken broth

1 tsp salt

1/2 tsp ground cumin

1/2 tsp oregano

Heat oil in saucepan on medium heat. Add onion, garlic and poblano pepper. Cook until tender, about 5-7 minutes.

Add the rest of the ingredients. Bring to a boil and lower to a simmer. Cook for about 20 minutes.

Remove from heat and let the sauce cool for 10 minutes.

Puree in a blender or with an immersion blender.

Makes 4 cups. Store leftovers in a mason jar with a tight fitting lid in the refrigerator and use within 8-10 days.

Now try this Stuffed Sweet Potato With Chipotle Black Bean & Corn Salad.

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