Ingredients:
2 tablespoons canola oil
2 large red bell peppers, seeded and diced
1 medium onions, chopped
5 garlic cloves, pulverized
5 large roma tomatoes, chopped
1/3 cup wine vinegar, i used champagne vinegar because i had it
1/3 cup sugar
1/4 cup firmly packed chipotle chiles in adobo, chilies and sauce included
Directions:
Heat canola oil in a 4 quart heavy saucepan over medium high heat.
When oil is hot add the bell peppers, onions, garlic and tomatoes.
Cook, stirring often, until vegetables are very wilted, about 25 minutes.
Add vinegar and sugar and cook, stirring often until sugar has dissolved and liquid is reduced, about 25 minutes.
Transfer mixture to a blender.
Add chipotle chilies and adobo sauce.
Puree until smooth.
Return to heat and simmer mixture gently for about 30 minutes, or until thickened and deep red in color.
Refrigerate.
Servings: 4-6
Time preparation: 10 min.
Time total: 100 min.