Quick-Cooked Tomato-Chipotle Sauce

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Quick-Cooked Tomato-Chipotle Sauce

 

3 to 4 , dried black-red chilies chipotles colorados,

(chilies moritas), or 2 to 3 dried tan chilies

chipotles mecos, or 3 to 4 canned chilies chipotles en

adobo

4 each garlic cloves

1 1/2 pounds tomatoes

1 tablespoon olive or vegetable

oil

1/2 teaspoon salt to taste

 

Toasting and roasting the key ingredients: Set a heavy

ungreased skillet or griddle over medium heat. If

using dried chilies, break off their stems. Toast the

chilies a few at a time: Lay on the hot surface, press

flat for a few seconds with a metal spatula (they'll

crackle faintly and release their smoky aroma), then

flip and press down to toast the other side. Transfer

the toasted chilies to a bowl, cover with hot water

and let rehydrate for 30 minutes, stirring regularly

to ensure even soaking. Pour off all the water and

discard

If using canned chilies, simply remove them from the

adobo they're packed in. On a heavy, ungreased skillet

or griddle over medium heat (you'll already have it on

if you're using dried chilies), roast the unpeeled

garlic, turning occasionally, until blackened in spots

and soft, about 15 minutes.

Cool, slip off the papery skins, and roughly chop.

Lay the tomatoes on a baking sheet and place about

4-inches below a very hot broiler. When they blister,

blacken and soften on one side, about 6 minutes, turn

them over and roast on the other side. Cool, then

peel, collecting all the juices with the tomatoes.

The sauce: Scrape the tomatoes and their juices into a

food processor or blender and add the rehydrated or

canned chilies and garlic. Pulse the machine until the

mixture is nearly a purée, it should have a little

more texture than canned tomato sauce.

Heat the oil in a heavy, medium-size saucepan over

medium-high heat. When hot enough to make a drop of

the purée sizzle sharply, add it all at once and stir

for about 5 minutes as it sears and concentrates to an

earthy, red, thickish sauce, about the consistency of

a medium-thick spaghetti sauce. Taste and season with

salt. Yields 2 cups,

 

 

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