This is a simple little recipe for a well rounded sauce. It's got a little bit of a bite, with a nice salty and tangy balance. I use this as a base for various enchiladas, as well as the sauce I put into the chicken enchilada soup. Enjoy
Ingredients
Garlic, cloves sliced 6 ea
Tomatoes, canned 12 oz 2 ea
Chipotle, large 1 ea
Cilantro 1/2 bunch
Onion, large dice 1 1/2 ea
Tomatillos, shucked 10 ea
Crushed Red Pepper 1 tsp
Cumin 1 tsp
Salt and Pepper to taste
Oil 1 T
Method of Procedure
Saute garlic, crushed red pepper and onions on medium until translucent.
Add chipotle, tomatoes, tomatillos, and cilantro.
Cook for 40 minutes until soft. Then using a stick blender / food processor / blender puree until smooth.
Season with salt and pepper.
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