Chipotle Chile Salsa

Chipotle Chile Salsa

The secret to this sauce is to simmer it until it is reduced to a lovely thick consistency. Serve slightly warm with good quality tortilla chips!

  • 1 tsp. olive oil
  • 1 clove garlic, minced
  • 2 tbsp. onions, minced
  • 1/2 cup low salt chicken broth (may substitute water or vegetable broth for a vegetarian version)
  • 3 Roma tomatoes chopped, or use 3 – 4 canned tomatoes, chopped, if fresh unavailable
  • 2 tbsp. tomato sauce
  • 2 small Chipotle Moritas, stems and seeds removed, chopped or substitute 1-1/2 tsp. Chipotle flakes.
  • Salt and pepper

In a large, shallow skillet, sautĂ© garlic and onion in olive oil. Add rest of ingredients and simmer 10 – 12 minutes or until thickened and most of the liquid has evaporated. Season with salt and pepper if desired. This yields 3/4 cup.

If you double this recipe, don’t double the chipotles unless you really want it to be HOT! Which is recommended!This salsa can be frozen and reheated as a pizza sauce, quick pasta sauce, or as a sauce to be served with grilled chicken.