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Cook1 hr 15 mins
Inspired by and adapted from a habanero salsa recipe by Roberto Santibanez. We used this for stacked mushroom and Swiss chard enchiladas with manchego and cheddar cheeses. Use 1/4 teaspoon ground cinnamon if canela is not available.
- 4 large garlic cloves, peeled
- 2 teaspoons kosher salt
- 3⁄4 teaspoon sugar
- 42 ounces canned fire-roasted tomatoes with liquid
- 1 one-inch piece mexican cinnamon (canela)
- 2 dry chipotle chiles, wiped clean and stemmed (do not seed)
- 3 tablespoons olive oil
- 1 medium white onion, thinly sliced
- 1 cup chicken stock
- Combine garlic, salt, sugar, and canela in a blender or food processor work bowl. Pulse to combine into a coarse paste.
- Toast the chiles in a skillet over high heat until they are puffed up and blistered in spots. Add toasted chiles to the garlic mixture. Add the tomatoes and blend until sauce becomes a smooth puree.
- Heat the oil in a medium heavy saucepan over medium heat and cook the onion, stirring, until the onion is softened and translucent, about 5 minutes.
- Strain the blended tomato mixture through a medium-mesh sieve into the saucepan with the onions. Simmer, stirring occasionally, until the sauce has thickened slightly, about 30 minutes. Add stock and simmer another 30 minutes. Season to taste with additional salt or sugar.