Heat the oil in a large sauté pan over medium heat. Add the onion slices and cook on both sides until they are a very deep brown, 15-20 minutes.
Coarsely chop the onion. Combine the tomatoes, onion, chile, and 1/4 teaspoon salt in a blender or food processor. Purée the mixture in short pulses to make a relatively even purée. Taste and season with salt and chipotle (and 1/4 teaspoon adobo sauce, or to taste, if using).
Serve warm or at room temperature with tortillas or chips.
Yield: 3 cups, 6 servings
Related Recipe Categories
Sauces, Spreads, and Spices
48" Open Burner Range - VGIC
Viking offers the most popular widths, surface configurations, and color finishes for the VGIC ranges to provide design versatility. They are equipped with high-performance features such as convection baking/broiling and the VariSimmer setting.
This product has been discontinued.Chef's Knives - VCSR
This ultra premium cutlery is handcrafted in Solingen, Germany using old world standards. One piece forged construction of the optimum combination of high carbon - chromium - vanadium stainless steel provides for an easy to sharpen and long lasting edge.
This product is currently on backorder.