Salsa de Chipotle

This recipe is the sauce that accompanies the Mexican Meatloaf I wrote about the first of the month.  This sauce is so versatile though that it can be used with pork, chicken or vegetables in a variety of preparations.   I felt it deserved it’s own post.

You are probably familiar with the word chipotle since just about every fast food chain has a chipotle dipping sauce or flavored sandwich.  Not to mention the flavored mustards and mayos that you find more and more at the grocery store.  My recent favorite is the Kraft Sandwich Shoppe Chipotle Mayo.  It is OH so yummy.  But I digress. . .

Salsa de Chipotle

2 – 4 dry or pickled chipotles
1 – 15 oz. can tomatoes (stay away from the stewed; they usually have sugar and other spices and will skew the flavor)
diced onion, cilantro and salt to taste
Heat the tomatoes in a sauce pan over med-low heat.  Add the chipotles, onion and salt.  Bring mixture to a low boil approx 5 minutes.  Remove from heat and with a hand blender puree mixture til smooth, no chunks.  Can transfer it to a standing blender, but be careful not to seal the lid too tight or it’ll have a blow out.  Remove the center portion of the cup lid and use a kitchen towel to cover the opening being careful not to burn yourself with the steam :S.  Once the sauce is the right consistency add the chopped cilantro.
Serve with the meal of your choice.  As you can see from last week’s post it is paired with meat loaf, but it would go equally well with chicken, pork, sausage, ham, turkey, rice, or hamburgers.
Buen Provecho!

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