Prep 5 mins
Cook 15 mins
From Chili Pepper magazine, August 2007. This is really good, tomatoey-smokey-tangy. I modified the original recipe that called for dried chipotles and used chipotles in adobo. This allowed me to increase the heat to my liking and made pureeing the sauce easier. You could use tomato juice in place of the water for added richness. Increase or decrease the chipotles to your particular preference. Brush it on both sides of chicken thighs, grill 8 - 10 min. a side and brush more on when the chicken is done. Great with a salad, cole slaw, sweet corn.
- 2 tablespoons oil
- 1 onion, medium diced
- 4 chipotle chiles in adobo, cut up
- 2 cups chopped tomatoes
- 1⁄2 cup water or 1⁄2 cup tomato juice
- 3 tablespoons fresh cilantro, chopped
- 1 lemon, zest of
- Heat oil in large pan and soften the onions slowly until translucent.
- Add the tomatoes, chipotles and water. Bring to a boil, reduce heat and simmer slowly until reduced a bit.
- Remove pan from heat and let cool.
- Using either a standard blender or a stick blender, puree the cooled sauce.
- Add lemon zest and cilantro.