2(60g)chipotle peppers in adobo sauce, canned, roughly chopped
14.5ounces(411g)diced fire-roasted tomatoes, canned, not drained
¼cupchicken broth, unsalted, up to 1 cup
½cup(5g)cilantro leaves, chopped
1tablespoon(15ml)lime juice
Instructions
Saute the Aromatics - Heat a large skillet over medium heat. Add the olive oil. Once hot, add the diced onion. Saute until translucent and lightly browned, about 4 minutes. Add the jalapeno peppers, garlic, oregano, cumin, salt, and cayenne pepper, and stir until fragrant, 30 seconds. Add the chopped chipotle peppers, and cook for 30 seconds.
Cook the Tomatoes - Add the tomatoes and the juice. Stir and cook until they have softened and the mixture thickens, about 5 to 6 minutes.
Simmer the Sauce - Add the chicken broth. Stir and cook for 2 minutes. Turn off the heat and stir in the cilantro and lime juice.
Adjust the Consistency - Transfer the mixture to a blender. Blend on medium speed in 10-second intervals until you reach the desired consistency. About 30 seconds for chunky or 60 seconds for more smooth. Season with more salt to taste. For a thinner sauce, add a ¼ cup of chicken broth after the first blend step. Blend for 10 to 15 seconds. Add more as needed. Alternatively, use an immersion blender to puree the tomato mixture in the pan.
Notes
Recipe Yield: 1 cup
Serving Size: 1 tablespoon
Less Spicy Sauce: Use only 1 chipotle pepper or omit.
Substituting Canned Chipotles: Use ¼ teaspoon of chipotle powder, then increase to the desired spice level. Add smoked paprika to enhance the sauce's smokiness. Start with ¼ teaspoon and increase from there.
Using Fresh Tomatoes: Use 2 cups of vine-ripened or Roma tomatoes, cut into ½-inch dice. Cook for a few minutes during the saute step to tenderize the flesh.
Make it Vegetarian/Vegan: Use vegetable stock instead of chicken broth.