Recipe from Season 7, Mexico—One Plate at a Time
INGREDIENTS
- 1 14-ounce can diced tomatoes in juice (preferably fire-roasted)
- 3 garlic cloves, peeled and halved
- 3 canned chipotle chile en adobo OR 8 to 10 dried arbol chiles
- 1/2 teaspoon dried oregano, preferably Mexican oregano
- 2 tablespoons cider vinegar
INSTRUCTIONS
In a food processor or blender, combine, the tomatoes, garlic, chiles, oregano and vinegar. Process until smooth. Pour into a small (2-quart) saucepan and bring to a simmer over medium heat. Simmer 15 minutes, remove from the heat and stir in water, if necessary, to give the sauce the consistency of steak sauce. Taste and season highly with salt, usually 1 1/2 teaspoons. Cool, pour into a bottle and refrigerate until needed.
