2 large, round tomatoes or best available
2 garlic cloves, minced
1/2 white or Spanish onion, minced
1 chipotle en adobo, from a can; add more if desired)
Kosher or sea salt to taste
Puree all of the above in a blender jar. Heat a sauce pan over high heat. Add oil to coat. Once the oil it hot, add the sauce. Cook for 15 minutes or so and season to taste.
Demonstration tip: Torres said that if you ever end up with a sauce too spicy, you can add a splash of cream
From Smitten Kitchen, citing Sue Torres. Use with migas, mussels, and as a sauce under and over dishes.
Torres said that if you ever end up with a sauce too spicy, you can add a splash of cream