Chipotle Enchilada Sauce

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