Smoky Chipotle Taco Sauce

Prep Time
Cook Time
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"Easy to make from fresh ingredients. This is vegetarian, possibly vegan as well, but I am not sure if the canned chipotles are vegan so if you need that, just use reconstituted dried chipotles and a little bit of tomato paste. It approximates."

Original recipe yields 32 servings


  • Serving Size: 1 (65 g)
  • Calories 23.4
  • Total Fat - 0.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 461 mg
  • Total Carbohydrate - 3.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 2.2 g
  • Protein - 0.6 g
  • Calcium - 9 mg
  • Iron - 0.3 mg
  • Vitamin C - 41.7 mg
  • Thiamin - 0 mg

Step 1

Core tomatoes and blanch 1 minute, then plunge into ice water and slip off skins.

Step 2

Peel off tomatillo husks and rinse.

Step 3

Coarsely chop tomatoes, tomatillos and onion and add to a saucepan along with garlic, and seeded peppers. Stir in chipotles, adobo sauce, salt, cumin seed, vinegar and water.

Step 4

Bring mixture to a boil, then reduce heat and simmer until onion is soft, about 20 minutes. Allow it to cool.

Step 5

Puree mixture in batches in a blender or food processor until smooth.

Step 6

Return sauce to pan and cook until mixture is as thick as you like, maybe another 15 minutes or so, keeping pan covered with a lid vent open or using a splatter screen.

Tips & Variations

  • Makes approximately 1 quart.