Essential quick-cooked tomato-chipotle sauce (Salsa de chile chipotle y jitomate) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 34) by Rick Bayless

  • garlic
  • tomatoes
  • lard
  • dried chipotle chiles
  • EYB Comments

    Can substitute olive oil or vegetable oil for lard, and canned chipotle chiles in adobo sauce for dried chipotle chiles. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil or vegetable oil for lard, and canned chipotle chiles in adobo sauce for dried chipotle chiles. See recipe for variations.

  • mamacrumbcake on October 14, 2016

    I make this every Tuesday for our family's Taco Night. I love it--it is delicious. Making it so often, I've noticed that it's never exactly the same from one week to the next, but it's always good. Some things I've learned: (1) chipotles vary in spiciness. Our family never needs more than 2 chipotles. I only blend in 1 chipotle at first and then I taste. If it needs more, I will add a half chipotle and taste again. You get the idea: use the amount that tastes good to you. Dried and canned chipotles are equally as good (2) tomatoes: using what's readily available at the grocery store, I've been happiest with a mix of half Roma and half Campari tomatoes. (3) my sauce thickens in less time than the recipe specifies--about 3 minutes. (4) 1/2 teaspoon salt is just right and makes a big difference in the taste of the sauce.

  • sarahawker on January 10, 2016

    Made to serve with tamales, very good but strong, a little goes a long way. Husband loved it.

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