Prep 10 mins
Cook 25 mins
From Bogota Latin Bistro & Mojito Bar Brooklyn, New York. This sauce is on the thin side ;)
- 2 (28 ounce) canswhole canned tomatoes with juice (undrained)
- 1 (6 ounce) can tomato paste
- 1 (7 ounce) can chipotle chiles in adobo
- 1 large Spanish onion, sliced
- 1 1⁄2 bunches cilantro, roughly chopped
- 1 tablespoon ground cumin
- salt, to taste
- olive oil
- Heat olive oil in 5-quart pot over medium heat; add sliced onions and sauté for 2 to 3 minutes.
- Add all remaining ingredients except salt and simmer for 20 minutes.
- Turn off heat and use an immersion or regular blender to puree salsa.
- Taste; add salt to your liking.
- Serve warm or cold with beef empanadas, pork dishes, soups, stuffed sweet plantains, tortilla chips or plantain chips.
This is delicious! My DH and I love all things chipotle and this is a wonderful sauce. I made it last night to eat with chips and it was good, but I prefer a chunkier, raw salsa for dipping. The flavor is so good however, that I am going to serve it warm today with shredded beef burritos. I may also try it with empanadas. I would definitely use this as a sauce for anything Mexican or Tex Mex. Don't skip the cilantro--it really balances with the spiciness of the chipotle. My DH and I usually cut way back on cilantro and/or mix it with parsley, but I added the full amount with this recipe. If you're looking for a traditional "salsa" for chips, this may not be it. If you're looking for a wonderful sauce to enhance burritos (beef, pork or chicken), I would recommend this. Thanks for posting cookiedog!