- 1 Tbsp. olive oil
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 10 dried chipotle peppers
- 3/4 cup tomato puree
- 1 Tbsp. apple cider vinegar
- 1/4 tsp. salt
- 1/2 tsp. oregano leaves
- Place the peppers in a pan and cover an inch or two with water. Bring to a boil and then lower the temperature to simmer with the lid partially on for 30 minutes. When they are done, remove the lid and let the peppers cool. Remove any stems from the peppers.
- Heat a frying pan over medium high heat and add the olive oil. Saute the onion for about 20 minutes until they become golden brown. Stir frequently.
- Add the minced garlic and cook an additional 3 minutes. Set aside to cool.
- After the onion mixture has cooled, add to a blender along with the chiles, and all the other ingredients.
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