This chipotle sambal is very easy to make and incredibly flavorful. Use it like salsa for chips, or serve with tamales, beans, or potatoes. The key to creating a delicious, deeply flavored sauce is slow cooking, so don’t cheat on time! I like to use Muir Glen Fire-Roasted Tomatoes to augment the smoky flavor of the chipotle peppers.

Equipment: Saucepan, knife, cutting board, immersion blender

Ingredients

1 14.5oz can Muir Glen Fire-Roasted Diced Tomatoes
1 small onion, diced
3 cloves garlic, crushed
3 tbsp olive oil
4-6 chipotle peppers, depending on your spiciness preference
1 fresh chili pepper (I like to use anaheim chilis)
1 tsp kosher salt

Directions

1. Mix all ingredients together in a small saucepan. Place over medium heat until mixture begins to boil, then reduce heat to very low.

2. Gently simmer for at least 1 hour. The tomatoes and onions will start to caramelize, and the dried peppers will become soft.

3. Puree mixture using immersion blender (or standard blender).

4. Cool to room temperature. The sambal will keep in the refrigerator for up to 2 weeks.

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