Chipotle Sauce

Name: Chipotle Sauce
Ingredients: 3 tablespoons peanut oil; 1 small white onion, cut into 1/4-inch dice; 3 cloves garlic, minced; 8 ounces dried chipotle chiles, stemmed and rehydrated (page 152); 1/4 cup plus 1 tablespoon packed dark brown sugar; 2 teaspoons kosher salt; 1 cup tomato paste; 1/2 cup distilled white vinegar; 2 teaspoons dried Mexican oregano, toasted (page 161); 1 bay leaf, ground

10 ingredients

5 steps

Ingredients

3 tablespoons peanut oil
1 small white onion, cut into 1/4-inch dice
3 cloves garlic, minced
8 ounces dried chipotle chiles, stemmed and rehydrated (page 152)
1/4 cup plus 1 tablespoon packed dark brown sugar
2 teaspoons kosher salt
1 cup tomato paste
1/2 cup distilled white vinegar
2 teaspoons dried Mexican oregano, toasted (page 161)
1 bay leaf, ground

Directions

1

In a skillet, heat 1 tablespoon of the oil over medium-high heat and saute the diced onion until it begins to caramelize, about 5 minutes; add the garlic and saute for 30 seconds (dont let the garlic burn).
2

In the jar of a blender, add the onion, garlic, chiles, brown sugar, salt, tomato paste, vinegar, oregano, and bay leaf and puree until smooth.
3

To refry the puree, in a large, heavy skillet, heat the remaining 2 tablespoons peanut oil over high heat.
4

Add the puree and bring to a rapid boil, stirring constantly, for 3 minutes.
5

Decrease the heat to medium and cook until the sauce is medium-thick and coats a wooden spoon, about 30 minutes.