Both the chipotle pepper and Chipotle Infused Olive Oil impart a deep smoky intensity in this sauce and it’s pretty quick to bring together – easily frozen to keep on hand rather than the canned version.
Difficulty: 1 / 5
This sauce is quite laden with heat as written – switch the Chipotle Oil to EVOO to temper a bit, but this is definitely inherently a hot sauce!
Step 1 - In a saucepan, heat Chipotle Olive Oil and chopped chipotle peppers over medium heat, then add garlic to pan and saute for 1 minute. Add flour to pan and whisk in until smooth. Cook for 2-3 minutes.
Step 2 - Add in remaining spices, tomato sauce, chipotle blend and stock. Whisk to combine and simmer until sauce thickens. Lower heat to medium low and allow to reduce till you have about 2 cups, about 20 minutes, stirring occasionally. Serve and use as desired - drizzle on tacos or enchiladas or stir into a Tortilla soup!