Salsas & Sauces/

Chipotle Steak Sauce

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Recipe from Season 7, Mexico—One Plate at a Time
Servings: 11/2 cups


  • 114-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 3 garlic cloves, peeled and halved
  • 3canned chipotle chile en adobo OR 8 to 10 dried arbol chiles
  • 1/2teaspoondried oregano, preferably Mexican oregano
  • 2tablespoons cider vinegar


In a food processor or blender, combine, the tomatoes, garlic, chiles, oregano and vinegar. Process until smooth. Pour into a small (2-quart) saucepan and bring to a simmer over medium heat. Simmer 15 minutes, remove from the heat and stir in water, if necessary, to give the sauce the consistency of steak sauce. Taste and season highly with salt, usually 1 1/2 teaspoons. Cool, pour into a bottle and refrigerate until needed.


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