🥘 Ingredients
- extra virgin olive oil 2 tbsp
- medium red or yellow onion 1
- about medium Roma or plum tomato 6 lb
- garlic cloves 6
- jalapeño peppers 1-2
- dried oregano or Mexican oregano if you have it 2 tsp
- ground cumin ¾ tsp
- chipotle chili flakes ¾ tsp
- kosher salt 2 ¼ tsp
- Freshly
📝
For mild heat, use 1 pepper and remove the membranes/seeds. For moderate heat, use 1 pepper but keep in the membranes/seeds. If you don't have chipotle chili flakes, use 1/4-1/2 tsp red pepper flakes and 1/4 tsp smoked paprika.
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1Prepare: extra virgin olive oil , medium red or yellow onion , about medium Roma or plum tomato , garlic cloves , jalapeño peppers , dried oregano or Mexican oregano if you have it , ground cumin , chipotle chili flakes , kosher salt , Freshly cracked black pepper.
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2Heat a large sauté pan (or frying pan) over medium heat with the oil. Once the oil is shimmering, add the onion with a pinch of salt. Cook until softened and golden, 7 to 8 minutes, stirring occasionally. While the onions cook, puree the tomatoes: Add the tomatoes to a blender or food processor and pulse until pureed; or, use the large holes of a box grater to grate them. NOTE: If using canned whole peeled tomatoes, simply crush them by hand.
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3Add the garlic, jalapeño, oregano, cumin, and chipotle chili flakes to the onions. Cook for 1-2 minutes , stirring frequently to prevent burning.
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4Add the tomatoes, salt, season with several cracks of pepper, and stir to combine. Rapidly simmer until most of the liquid has evaporated, 10 to 13 minutes.
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5Season to taste, adding more salt or pepper as needed. Store in a labeled airtight container in the fridge for 3 to 5 days.