Use this as a unique enchilada or taco sauce. It also makes an excellent marinade for pork chops.
Serves: 10Hands-on: 35 minutesTotal: 4 hours 50 minutesDifficulty: Easy
- 6 dried chipotle chili peppers
- ½ cup water
- 1 medium yellow onion
- 3 medium tomatoes
- 3 garlic cloves
- 2 Tbsp. olive oil
- ½ tsp. dried oregano
- ½ tsp. sugar
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 Tbsp. lime juice
- Remove the stems from the chili peppers and place them in a small saucepan with the water. Turn the temperature to low and simmer for 15 minutes or until the chili peppers are puffy. Drain off the water and chop the chilies into ¼" pieces.
- Peel the onion and chop into ¼" pieces. Cut the tomatoes into ¼" pieces. Peel and mince the garlic.
- Heat the olive oil in a medium-sized frying pan at medium heat. Add the onion, garlic, and chili peppers. Sauté until the onion is clear and limp, not brown. Drain off excess olive oil.
- Add the tomatoes, oregano, salt, pepper, and sugar to the frying pan; stir well. Cover and simmer on low heat for 20 minutes.
- Remove from heat and let cool. Stir in the lime juice. Refrigerate for at least 4 hours before serving.