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Ingredients
2 cups partly drained canned tomatoes, preferably imported
2 or 3 chipotle chilies with sauce that clings to each (see note)
1 ½ tablespoons corn, peanut or vegetable oil
½ cup quartered, thinly sliced onion
Nutritional analysis per serving
7 grams carbs; 74 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams fat; 3 grams fiber; 598 milligrams sodium; 1 gram protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the tomatoes and chilies in the container of a food processor or electric blender. Blend as finely as possible.
- Step 2
Heat the oil in a skillet, and add the onion. Cook, stirring, until wilted, and add the tomato and chili mixture. Let simmer, stirring often, about 20 minutes.
Chipotle chilies are available in cans where Spanish and Mexican products are sold.
Private Notes