Chipotle Enchilada Sauce
- 1 28-ounce can diced fire-roasted tomatoes
- 1 clove garlic
- 1 chipotle pepper (from a can)
- 1 teaspoon sherry vinegar
- Into a blender or food processor, place the tomatoes, garlic, chipotle pepper, and sherry vinegar.
- Blend until smooth. In a saucepan over medium heat, warm the Chipotle Enchilada Sauce through and then turn off the heat.
- This can be made ahead of time and refrigerated up to 5 days or frozen up to 6 months. (Makes 3 1/2 cups.)