MAKES 2 CUPS
1 dried chipotle chile
2 teaspoons vegetable oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
½ teaspoon cumin seeds, toasted and ground
¼ teaspoon dried oregano
2 cups tomatoes, peeled, seeded, and chopped (about 2 to 3 large tomatoes)
Pinch of sea salt
Freshly ground black pepper
Put the chipotle in a small bowl, cover with hot water, and allow it to soften for 15 minutes. Drain, remove the stem (and seeds if you want a milder sauce), and set aside.
Heat the oil in a saucepan and sauté the onion until soft, about 5 minutes. Add the garlic, cumin, and oregano and cook, stirring occasionally, for 1 minute. Increasing the heat to high, add the tomatoes and chipotle, then reduce heat to low and simmer until slightly thickened, about 20 minutes.
Transfer to a food processor or blender. Purée until smooth. Season to taste. Return to the saucepan and simmer over low heat until heated through, about 5 minutes.
| Nutritional Profile | |
| Serving size: ½ cup | |
|---|---|
| Calories: | 62 |
| Protein: | 1 g |
| Fiber: | 1 g |
| Fat: | 2 g |
| Sodium: | 289 mg |
| Vitamin A: | 242 IU |
| Vitamin C: | 21 mg |
| Vitamin E: | 1 IU |
| Beta-carotene: | 23 µg |
| Lutein and zeaxanthin: | 34 µg |