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
It can also be used as a dipping sauce when mixed with a little sour cream. Like these two dishes:
- Loaded Vegetable & Meat Quesadillas With A Chipotle Dipping Sauce
- Pulled Pork Quesadillas With Creamy Chipotle Sauce
Learn More About Cooking With Chipotle Peppers
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.
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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
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.
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