Tomato Sauce with Chipotle Chiles (Salsa de tomate con chile chipotle)
I’ve had sauces like this in many parts of Mexico, including Veracruz, so I have to say it’s not unique to the state. Veracruzan cooks, however, find it as useful as I do. It makes a great accompaniment to Seafood Frittata and the seafood-filled omelet known as ”Swaddled Baby” as well as fritter-like vegetable dishes. It’s also one of those cases where canned ingredients are not just handy but preferred.
Ingredients
- 2 tablespoons lard preferably
home-rendered , or vegetable oil - 1 medium-sized white onion sliced into thin half-moons
- 2 cloves garlic minced
- One 28-ounce can of tomatoes preferably San Marzanos from Italy
- 2-3 canned chipotle chiles in adobo with the sauce that clings to them
- 1 teaspoon dried crumbled Mexican oregano
- ½ teaspoon salt or to taste
Instructions
- In a medium-sized heavy-bottomed saucepan, heat the lard to rippling over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
- Break up the tomatoes coarsely with your fingers. Add the tomatoes and their juices to the sautéed onion. Stir in the chiles and oregano. Reduce the heat to medium and cook, covered, stirring occasionally, for 15 minutes or until slightly concentrated. Remove from the heat and let cool to lukewarm, about 15 minutes.
- Purée the mixture in a blender or food processor. Taste for salt and add a little if needed.
- Serve hot at once or store tightly covered in the refrigerator for up to 4-5 days and reheat before serving.