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Spices/Sauces/Rubs, Mexican | |
| 1 onion, diced 3 tablespoons olive oil 2 cloves garlic, minced 1 28-oz can crushed tomatoes or fire roasted 2-5 canned chipotle chilis in adobo, chopped, plus 1-2 teaspoons of the adobo sauce (depending on how spicy you like it. I used 5 chilis!) 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon chili powder salt and pepper, to taste | |
| 2.Saute onion in olive oil until tender. 3.Add garlic, saute for about one minute (or until fragrant) 4.Add remaining ingredients and simmer for approximately 20 minutes 5.Use an immersion blender or regular blender to blend until smooth. If too thick, add � cup water | |
| To freeze, store in an airtight container or mason jar for up to 6 months. | |
Good | |
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