4 cloves garlic, chopped
1 small or ½ large onion, chopped
1 green pepper, chopped
½ can chipotles in adobo (see note below)
1 28 oz can crushed or diced tomatoes, preferably fire roasted if you can find
1 tbsp tomato paste
2 tsps cumin
2 tsps oregano
1 tbsp brown sugar
Salt
Heat a skillet over medium with a small amount of oil coating the bottom. Add the peppers and onions to the pan and cook for 3-4 minutes, add the garlic and cook until all are softened, another 1-3 minutes. Add the tomato paste, remaining 2 tsps of cumin, as well as the oregano and brown sugar. Mix and cook this together for a minute and then add on the can of tomatoes and ½ the can of chipotles, including the sauce. If you like less heat, pour more sauce but fewer peppers. Cook this all for 5-10 minutes. Puree until smooth with either an immersion blender (my preference) or in a blender, batching as necessary.
