This smokey chipotle enchilada sauce packs a punch! It's the perfect balance of spiciness and flavor and it's also great on eggs, tortilla chips, chicken or anywhere else you would normally use a picante salsa.
makes 3-4 cups of sauce
- 15 oz can of diced tomatoes
- 3 small (or 2 large) dried chipotle chiles*
- 1 dried Guajillo chile*
- 1 dried Cascabel chile*
- 1 Tbsp grated onion
- 1 Tbsp roasted garlic
- 1/2 lime, juiced
- small handful (4 sprigs) of fresh cilantro
- salt and pepper to taste
- 2 cups of water
*If you are not sure where to get the dried chiles check out any local Mexican supermarket, the Mexican section of a well stocked grocery store, or Penzey's Spices
Transfer to a storage container and refrigerate. The flavors will intensify and meld, so it's best to let the sauce sit overnight if possible before use.
- In a medium skillet (dry - no oil) on medium/low heat, toast the chiles for 3-5 minutes. You are only toasting them until you can smell the chiles "wake up".
- In a medium saucepot bring 2 cups of water to a boil. After the water has just started to boil, remove from heat and pour the water into a bowl. Add the toasted chiles to the bowl of hot water, let sit for 30 mins, or until the chiles are fully reconstituted. They will be flexible and "fleshy" feeling when they are fully reconstituted. Save the chile water if you like, it would be great in soups, chilis, rice or any place you use broth and want some spice/smokiness.
- Pour the can of diced tomatoes into a blender along with the roasted garlic, grated onion and chiles. Turn your blender to puree and let run for a minute. Check the consistency, there should be no large chunks, and check for taste. Add salt and pepper here if need be.
- Next add the lime juice and the cilantro. Turn the blender onto puree for another minute. Again check the consistency to make sure it is smooth with no big chunks. Also, make any final salt and pepper adjustments.