Chipotle Salsa

This is a great two minute recipe for chipotle sauce that you can put on just about anything.  Add a little bit to huevos rancheros, tacos, burritos, cooked steak, chicken, meatballs, buffalo wings, barbecue sauce, chicken soup… etc. etc… to give a dish a rich smokey chipotle flavor.  If you will not use all the sauce within two weeks freeze small portions.  The more authentic version uses one pound fresh roma tomatoes with a clove of garlic and small piece of onion, however I prefer using canned tomato sauce for this recipe.  Add more or less tomato sauce to adjust the heat to your liking.  I came up with this to meet my family’s request for lest spicy albondigas (Mexican meatballs).  Now when I make the albondigas I omit the chipotle from the cooking sauce and prepare chipotle salsa to be served on the side so each person’s dish can be to their liking.

Chipotle Salsa

• One 8 oz can tomato sauce
• One 7 oz can chipotles in adobo sauce

Blend tomato sauce with the entire can of chipotes in adobe sauce.  If the salsa is too spicy dilute with additional tomato sauce.  Store in a sealed container for up to two weeks in the refrigerator.  For convenience freeze portions in an ice cube tray lined with saran wrap.  Store in a plastic bag in the freezer until ready to use.