Yields Makes about 5 1/2 cups Total Time 30 mins
If making sauce up to 3 days ahead, cover and chill. Look for canned chipotle chilies in Mexican markets and well-stocked supermarkets.

 

How to Make It

Step 1
1

In a 3- to 4-quart pan over medium-high heat, frequently stir oil, onion, and garlic until onion is lightly browned, 8 to 10 minutes. Add oregano, cumin, and allspice and stir until fragrant, about 30 seconds. Remove from heat.

Step 2
2

Meanwhile, in a blender, purée chipotles (for less heat, remove seeds), small can (10 oz.) chili sauce, and tomato paste until smooth. Add to onion mixture.

Step 3
3

Add remaining can (28 oz.) chili sauce to onion-chipotle mixture and stir to blend well. Season to taste with salt.

Step 4
4

Note: Nutritional analysis is per 1/4 cup.

Ingredients

 2 teaspoons salad oil
 1 onion (1/2 lb. total), peeled and chopped
 4 cloves garlic, peeled and minced
 1 tablespoon dried oregano
 1 1/2 teaspoons cumin seed
 1/4 teaspoon ground allspice
 4 to 6 canned chipotle chilies in sauce
 2 cans (28-oz. size and 10-oz. size; 4 3/4 cups total) red chili or enchilada sauce
 2 cans (6 oz. each) tomato paste
  Salt

Directions

Step 1
1

In a 3- to 4-quart pan over medium-high heat, frequently stir oil, onion, and garlic until onion is lightly browned, 8 to 10 minutes. Add oregano, cumin, and allspice and stir until fragrant, about 30 seconds. Remove from heat.

Step 2
2

Meanwhile, in a blender, purée chipotles (for less heat, remove seeds), small can (10 oz.) chili sauce, and tomato paste until smooth. Add to onion mixture.

Step 3
3

Add remaining can (28 oz.) chili sauce to onion-chipotle mixture and stir to blend well. Season to taste with salt.

Step 4
4

Note: Nutritional analysis is per 1/4 cup.

Chipotle Sauce