Salsa de Tomate con Chile Chipotle: Tomato Sauce with Chipotles

1. 1

   In a medium-sized heavy-bottomed saucepan, heat the lard to rippling over medium-high heat.

2. 2

   Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes.

3. 3

   Break up the tomatoes coarsely with your fingers.

4. 4

   Add the tomatoes and their juices to the sauteed onion.

5. 5

   Stir in the chiles and oregano.

6. 6

   Reduce the heat to medium and cook, covered, stirring occasionally, for 15 minutes or until slightly concentrated.

7. 7

   Remove from the heat and let cool to lukewarm, about 15 minutes.

8. 8

   Puree the mixture in a blender or food processor.

9. 9

   Taste for salt (the tomatoes will have some) and add a little if needed.

10. 10

    Serve hot at once or store tightly covered in refrigerator for up to 4 or 5 days and reheat before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.