1 1/2 Tablespoons Olive oil
3 garlic cloves, finely chopped
2 jalapeno peppers, finely chopped
One 28-ounce can diced tomatoes in juice
3 chipotle peppers in adobo sauce, finely chopped
1 C chicken broth
salt
cilantro, chopped
Saute garlic and peppers in oil in medium saucepan until garlic starts to brown. Add the tomatoes and chipotle peppers to the saucepan, and cook, stirring occasionally, until the mixture has reduced to the consistency of tomato paste, about an hour. Add the broth and simmer over medium-low until the sauce reduced, 20 to 30 minutes. Taste and season with salt, usually a generous 1/2 teaspoon. Sprinkle with chopped cilantro just before serving.
Saute garlic and peppers in oil in medium saucepan until garlic starts to brown. Add the tomatoes and chipotle peppers to the saucepan, and cook, stirring occasionally, until the mixture has reduced to the consistency of tomato paste, about an hour. Add the broth and simmer over medium-low until the sauce reduced, 20 to 30 minutes. Taste and season with salt, usually a generous 1/2 teaspoon. Sprinkle with chopped cilantro just before serving.
Makes about 3 cups
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