If making sauce up to 3 days ahead, cover and chill. Look for canned chipotle chilies in Mexican markets and well-stocked supermarkets.

Recipe by Sunset October 1999

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Recipe Summary

total:
30 mins
Yield:
Makes about 5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3- to 4-quart pan over medium-high heat, frequently stir oil, onion, and garlic until onion is lightly browned, 8 to 10 minutes. Add oregano, cumin, and allspice and stir until fragrant, about 30 seconds. Remove from heat.

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  • Meanwhile, in a blender, purée chipotles (for less heat, remove seeds), small can (10 oz.) chili sauce, and tomato paste until smooth. Add to onion mixture.

  • Add remaining can (28 oz.) chili sauce to onion-chipotle mixture and stir to blend well. Season to taste with salt.

  • Note: Nutritional analysis is per 1/4 cup.

Nutrition Facts

100 calories; calories from fat 8.1%; protein 2.6g; fat 0.9g; saturated fat 0.1g; carbohydrates 22g; fiber 0.9g; sodium 1111mg; cholesterol 0mg.
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