Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, coarsly chopped
- 2 medium poblano peppers cored, seeded, cut into thin strips
- 4 garlic cloved, chopped
- 1 tbsp chili powder
- 1 tsp cumin
- 28 oz canned plum tomatos drained
Instructions
- Place skillet over medium-high heat.
- Add olive oil. When hot add onion and peppers and cook until they soften, about 8 minutes. Add the garlic, chili powder, and cumin, and cook 1 minute more. Add the plum tomatoes and salt. Reduce heat to medium-low, and cook for 5 minutes more.
- Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth. Season to taste with chipoltes en adobo.
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