Chipotle Chili Sauce

Ingredients

• 2 cups partly drained canned tomatoes, preferably imported
• 2 or 3 chipotle chilies with sauce that clings to each (see note)
• 1 ½ tablespoons corn, peanut or vegetable oil
• ½ cup quartered, thinly sliced onion

about 2 1/4 cups

Preparation

1. Combine the tomatoes and chilies in the container of a food processor or electric blender. Blend as finely as possible.
2. Heat the oil in a skillet, and add the onion. Cook, stirring, until wilted, and add the tomato and chili mixture. Let simmer, stirring often, about 20 minutes.

• Chipotle chilies are available in cans where Spanish and Mexican products are sold.

30 minutes