This sauce is easy to prepare, and a wonderful alternative to traditional tomato sauces. Here half of a chipotle chile has been added to deepen the flavor and add a hint offull-bodied heat. If you prefer a milder sauce, omit the chile.
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 4 large red bell peppers, seeded and thinly sliced
- 2 large tomatoes, peeled, seeded, and finely chopped (see note)
- 1/2 canned chipotle en adobo, coarsely chopped
- 1 bunch fresh basil, coarsely chopped
- Salt and freshly ground pepper to taste
1. In a large nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes, or until softened.
2, Add the bell peppers, tomatoes, chile, and basil, cover partially, and cook over medium-low heat until the peppers are softened, about 20 minutes. Remove from the heat.
3. Puree the vegetables in a food processor fitted with the metal blade for about 1 minute, or until the mixture is smooth with some texture remaining. Add the salt and pepper. Taste for seasoning.
Makes about 4 cups
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