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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 1 |
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If you prefer a milder sauce, remove the chipotle pepper before pureeing the tomato mixture. Ingredients:
1 large onion, chopped |
1 tablespoon olive oil |
4 teaspoons minced garlic |
5 medium tomatoes, coarsely chopped (about 1 1/2 lb.) |
3/4 cup water |
1 chicken bouillon cube |
1 canned chipotle pepper in adobo sauce |
2 tablespoons adobo sauce from can |
1 tablespoon balsamic vinegar |
1 teaspoon hot sauce |
1/4 teaspoon salt |
tortilla chips |
Directions:
1. Sauté onion in hot olive oil in a large saucepan over medium-high heat 5 minutes or until softened; add garlic, and sauté 1 minute. Stir in tomatoes and next 7 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 25 minutes. Remove from heat, and cool slightly.
2. Remove chipotle pepper, if desired. Process tomato mixture in a food processor or blender until smooth. Cover and chill at least 8 hours. Serve at room temperature with tortilla chips.
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