El Paso Red Sauce

Instructions

1. In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

2. Add the minced garlic to the saucepan and cook for an additional minute until fragrant.

3. Stir in the diced tomatoes with their juices and the chopped chipotle peppers. Allow the mixture to simmer for 5-7 minutes, stirring occasionally.

4. Add the ground cumin, paprika, dried oregano, salt, and pepper to the saucepan. Stir well to combine the spices with the tomato mixture.

5. Pour in the chicken or vegetable broth and bring the sauce to a gentle simmer. Let it cook for an additional 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

6. Remove the saucepan from the heat and let the El Paso Red Sauce cool slightly.

7. Carefully transfer the mixture to a blender or food processor. Blend until smooth and creamy, adding additional broth if needed to reach your desired consistency.

8. Taste the sauce and adjust the seasoning with more salt or pepper if necessary.

9. Pour the El Paso Red Sauce into a jar or airtight container and store it in the refrigerator for up to one week.