Recipe: Chipotle Red Sauce

CHIPOTLE RED SAUCE

"Most Southwestern cooks make a traditional red chile sauce with dried red New Mexico chiles. This recipe adds the smoothness of tomato sauce and the smoky flavor of chipotle, resulting in a wonderfully lush sauce that is hard to beat. Serve this sauce on the side with Posole or with any dish that calls for a deep, fiery, rich red sauce."

3 tablespoons extra virgin olive oil, divided use
1/2 medium yellow onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 cup tomato sauce
1 (7 ounce) can chipotle in adobo sauce, finely diced

Heat 1 tablespoon of the olive oil in a medium saucepan and saute the onion and garlic until soft. Remove the onions and garlic to a plate.

Heat the remaining 2 tablespoons of oil in the pan. Whisk in the flour and lightly brown but do not let burn. Add the chicken broth and whisk until smooth.

Add the tomato sauce and the diced chipotle. Stir back in the onions and garlic, and simmer over very low heat, stirring occasionally, until smooth and well blended. Add more chicken broth or water if necessary to adjust the thickness of the sauce.

Makes approximately 2 cups
Source: Crazy For Chipotle by Lynn Nusom