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.

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