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Many people think chipotle is a species of chile. It’s actually just a jalapeño that’s been left unpicked until it ripens to a deep red, and then smoked dry. Although available dried, nowadays the most common way to buy chipotles is in a can, submerged in a rich ‘adobo’ sauce.
- 3 tomatoes
- 1 garlic clove
- ¼ brown onion
- 4 chipotle chiles in adobo, add more or less depending on the spiciness you want
- Salt to taste
- Place tomato, onion and garlic in a pot then fill the pot with water until contents are half submerged. Cover with lid.
- Boil on medium heat for approximately 10 minutes or until tomatoes are soft.
- Drain the water and place contents in a blender with chipotles and blend until smooth. Season to taste.