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


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.

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