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Chipotle Enchilada Sauce

Keyword: Dinner, Weeknight meals
Skill: intermediate
Servings: 1

INGREDIENTS

  • 1 28-ounce can diced fire-roasted tomatoes
  • 1 clove garlic
  • 1 chipotle pepper (from a can)
  • 1 teaspoon sherry vinegar

INSTRUCTIONS

  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.)