Dipping sauce used with Frito Misto:
1 medium onion, roughly chopped
1 or 2 cloves of garlic, sliced, to taste
2 medium ripe tomatoes chopped, or 1 cup of drained canned tomatoes, San Marzano if available, roughly chopped
chipotles in adobo sauce, 1/2 to 1 tablespoon, roughly chopped, to taste, they are rather hot
extra virgin olive oil
salt and pepper to taste
Saute the onion, a pinch of salt, and the garlic in several tablespoons of extra virgin olive oil until the onions are soft and opaque, about 4 or 5 minutes. Add the tomatoes, another pinch of salt, to taste, and the chipotles and saute the tomatoes are soft and the liquid has evaporated, about 8 to 10 minutes. Transfer the mixture to a food processor and puree. Taste and season, to taste, with salt and pepper.
This recipe comes from Ming Tsai’s “Tempura Shrimp Cocktail with Two Purees”. His recipe for the entire dish, which is only one of my favorites in his book, can be found in his book “Blue Ginger: East Meets West Cooking with Ming Tsai”.