Mexican Caldillo Tomato Sauce
A versatile tomato sauce with chipotle chile, corainder and a whole pot of vegetable broth. The soul of this sauce is the stock, so give your all for the best stock ever created (click here for our guidelines)
Ingredients
- some good olive oil
- 1 white onion chopped or sliced
- 1-2 cloives garlic chopped or macerated
- 6-7 ripe tomatoes, skinned and finely chopped or pureed whole in a food processor or a 400g tin of tomatoes
- 1-2 chipotles: preferably in adobo, otherwise use sliced dry chipotles softened in a little warm water or ground chipotle powder OR Spanish hot smoked paprika
- a bunch of coriander - leaves
- 1 litre vegetable stock homemade or bought
- salt to taste
Instructions
- Heat enough oil to just cover a medium, deep fying pan
- Add the onions and garlic and soften at medium low heat for around 10 minutes
- Add the tomatoes and chipotle chillies
- When the tomatoes start to reduce down start adding a couple of ladlefuls of hot stock. Reduce this down, uncovered, and keep adding similar quantities of stock. When you've used up half of your stock-pot add the coriander, season and continue adding stock until it's all used up
- Use in your favourite dishes