Roasted Tomato and Chipotle Sauce
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Serves 4 to 6
2 pounds Backyard Farms Beefsteak tomatoes, very ripe
½ pound tomatillos
2 small onions, (aprox. 6 oz each) peeled and sliced into ¼” rounds
10 clove garlic, skin on
3 chipotle peppers in adobo
2 medium bay leaves
¼ cup canola oil
½ cup fresh cilantro, chopped (optional)
1-2 teaspoon salt
Preheat your BBQ grill. Toss tomatoes in just enough oil to coat. Place the tomatoes on the hot grill, turning occasionally with tongs until skins shrivel and brown. Do the same with the tomatillos, until they are olive green and become blackened in spots.
Coat a roasting pan with a layer of oil. Lay the onion slices on the pan and turn them over so that they are coated lightly with oil. Roast in 375°F oven until very soft, about 20 minutes. Chop the onion slices.
Pan roast the unpeeled garlic cloves on a dry griddle until soft and fragrant. Cool and peel. Mince.
Puree tomatoes, tomatillos and the chipotle peppers in a food processor.
Place in a bowl with the garlic, onions and the bay leaves.
Heat 2 tablespoon of oil in a large saucepan. Pour the sauce into the pan and "fry" the sauce for a few minutes, then turn down to simmer for about 20 minutes. If you enjoy cilantro, add that to the sauce for the last 10 minutes of simmering the sauce. Taste for the smoky chipotle flavor (you can always add more of the adobo) and salt.
Recipe by Cheryl Lewis, Executive Chef at El Rayo Taqueria in Portland, ME