Chipotle Chili Sauce
- Total Time
- 30 minutes
- Rating
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Ingredients
Yield:about 2¼ cups
- 2cups partly drained canned tomatoes, preferably imported
- 2 or 3chipotle chilies with sauce that clings to each (see note)
- 1½tablespoons corn, peanut or vegetable oil
- ½cup quartered, thinly sliced onion
Ingredient Substitution Guide
Nutritional analysis per serving (4.5 servings)
74 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 598 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine the tomatoes and chilies in the container of a food processor or electric blender. Blend as finely as possible.
- Step 2
Heat the oil in a skillet, and add the onion. Cook, stirring, until wilted, and add the tomato and chili mixture. Let simmer, stirring often, about 20 minutes.
Tip
- Chipotle chilies are available in cans where Spanish and Mexican products are sold.
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