Chipotle Red Sauce

This Red Sauce was born from an experimental attempt at Chipotle Chili which didn't turn out so well. Never one to take no for an answer, I tried again without the meat and without the chili powder so as not to waste the meat and not to overpower the chipotle with the chili powder. The resulting Chipotle Red Sauce can be used by itself with any number of foods such as enchiladas or pork chops or as the base for a meat sauce for pasta or for chili.

Ingredients:

1 1/2 small onions, chopped
2 Tbsp olive oil for sauteing onion
2 cloves garlic, finely chopped
1 15 oz can tomato sauce
1 Tbsp oregano 
1 tsp cumin
generous pinch salt (or to taste)
4 Tbsp adobo puree (see Chipotle Sauce recipe for details)
for a spicier sauce, add more

Directions:

Saute the onion in the olive oil on medium high heat until the onions are translucent. Then add the garlic and continue sauteing for another minute or two. Do not brown the garlic.

Stir in the tomato sauce and reduce the heat to medium low.

Add the remaining ingredients. 

Reduce heat to low and allow to simmer for approximately 30 minutes, stirring occasionally. 

Let cool before removing to a covered bowl. Place in the refrigerator to sit over night, to develop the full flavor of the sauce.

Patience! The flavor will change overnight, for the better!!