{RECIPES}

This section includes all recipes posted on the previous version of our site as well as reposts of all new recipes posted in the main section. Please excuse any oddities that occurred on import, we are working to correct them.

Chipotle Tomato Sauce

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”.