Smoky Chipotle Tomato Sauce
A little hot, a little smoky, a little sweet - everything you want for all of your Mexican dishes!
- 3 dates, pitted and soaked in hot water for 30 minutes
- 1/2 white onion, chopped
- 2 garlic cloves
- 1 carrot, chopped
- 2 chipotle peppers + 3 tablespoons adobo sauce (add a pepper for more heat)
- 6 ounces tomato paste
- 1 tablespoon Mexican oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups water
Add all ingredients to a blender and blend until well mixed and smooth - about 2 minutes. crack the lid open a little as heat and steam will begin to build.
Transfer sauce to a sauce pan and bring to a boil, then down to a simmer. Allow to warm for 20-30 minutes (or longer if needed).
To store, allow to cool completely and transfer to a sealed container. Will last one week in the fridge, 2 months in the freezer.