Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Chipotle Steak Sauce

Makes 1 1/2 cups sauce

Recipe from Season 7 of Mexico - One Plate at a Time

 

Ingredients

1 14-ounce can diced tomatoes in juice (preferably fire-roasted)
3 garlic cloves, peeled and halved
3 canned chipotle chiles en adobo
    OR  8 to 10 dried arbol chiles
1/2  teaspoon dried oregano, preferably Mexican oregano
2 tablespoons cider vinegar
Salt 

Directions

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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