Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (14.5 oz) cans fire roasted diced tomatoes
  • 1 chipotle pepper in adobo, minced + 1 tablespoon adobo sauce from the can
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 cup chicken or vegetable stock, or water
  • Salt and pepper, to taste

Instruction

  • In a large skillet over medium heat, warm the oil. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add in the garlic and cook until fragrant, about one more minute.
  • Transfer the mixture to a blender or food processor and add in the tomatoes, chipotle and adobo, chili powder, cumin, oregano, and stock or water. Pulse until nearly smooth.
  • Transfer back into the skillet and bring the mixture to a gentle boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.