This is a perfect chipotle sauce for almost anything from the grill. Seafood, chicken, carne asada, pork chops, shrimp or even ribs. Really killer with shrimp! 2 tablespoon olive oil
1 tablespoon butter (optional)
6 cloves garlic
1 small onion sliced around ¼ inch
3 fresh ripe tomatoes, washed and cored. Roma or plum tomatoes work well for this.
2 tablespoons chipotle in adobo finely chopped
1 teaspoon ground cumin
1 teaspoon Mexican oregano
½ teaspoon ground black pepper
1 tablespoon cilantro finely chopped
½ teaspoon kosher salt
Heat your grill to high heat or coals for direct grilling. Rub you tomatoes with the one tablespoon of the olive oil using tongs, place the tomatoes on the hottest part of the grill. Grill them until the skin is blackened and peeling on all sides. Don’t incinerate them, just a nice grilling. This gives a great smoky flavor. Remove the tomatoes from the grill and cool them. Peel most, not all the blackened skin of the tomatoes off.
In a sauté pan heat the remaining tablespoon of olive oil on medium heat. Add the whole garlic cloves and sauté them for five to seven minute into they show a bit golden on the sides. Add the butter to the pan and the onions. (Note – if not using the butter add one more tablespoon of olive oil now) Saute the onions for around 5 minute or until clear. Roughly chop the grilled tomatoes and add to the pan stir or toss. Add the cumin, oregano black pepper and salt, sauté for a couple of minutes.
Place all into a food processor or blender and blend. Adjust the salt and this is ready to go. Listo!