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Recipes

Chipotle Sauce

By Marilyn Tausend and Ricardo Mu oz Zurita

Recipe information

  • Yield

    Makes About 7 cups

Ingredients

1

small white onion, peeled, quartered

5

large garlic cloves, unpeeled

4

pounds tomatoes (about 15 medium)

5

canned chipotle chiles

2

tablespoons canola oil

1

teaspoon fine sea salt

Need to make a substitution?

Preparation

  1. Step 1

    Line heavy large skillet with foil; heat over medium heat. Place onion and garlic in skillet; cook until onion softens and blackens in spots, turning often with tongs, about 15 minutes. Transfer onion and garlic to medium bowl. Peel garlic.

    Step 2

    Place same foil-lined skillet over medium-high heat. Working in 2 batches, cook tomatoes in skillet until tender and skins blister and blacken, turning occasionally, about 20 minutes. Transfer to large bowl; cool and peel. Working in batches, puree tomatoes, onion, garlic, and chiles in blender until smooth.

    Step 3

    Heat oil in heavy large deep skillet over medium-high heat. Carefully add tomato puree to skillet (mixture will bubble vigorously). Stir in salt. Reduce heat; simmer gently until sauce thickens slightly, stirring often, about 15 minutes.

Explore Bon AppétitSauceMexicanLatin AmericanTomatoVegetableChipotleChileDairy-FreeNut-FreeVeganVegetarianGluten-Free