Chipotle Sauce Recipes
  • Chipotle chiles, seeded and chopped
  • 5 roasted roma tomatoes
  • 3 cloves of garlic, coarsely chopped
  • ⅔ cup red wine
  • 1 tsp dried oregano
  • 4 Tbl honey
  • 1 tsp mustard, processed
  • ½ tsp fresh ground black pepper
  • Kosher Salt to taste
  1. Preheat the oven to 400°F. Cut the tomatoes in half and place them in a roasting pan. Roast for 45 minutes to 1 hour, until they are charred and softened.
  2. Meanwhile, soak the chiles in a bowl of water to cover for about twenty minutes or until soft. Remove the stems, slit the chiles lengthwise and scrape out the seeds.
  3. Remove the tomatoes from the oven, let them cool slightly, and then remove the skins. If you like a smooth sauce, you can also remove the seeds.
  4. Combine the tomatoes, chiles, garlic and red wine in a food processor or blender and process until smooth. Add the oregano, honey, mustard and black pepper. Process briefly to blend, then salt to taste.
  5. Scrape the sauce into a small saucepan. Place over medium heat and stir until the mixture boils. Reduce the heat and simmer the Chipotle sauce, stirring occasionally, until it has reduced and thickened, about 10 minutes.
  6. Spoon into a bowl and serve hot or cold.
  7. It makes about 2 cups.
Recipe by Great Salsa Recipes at