Mexican Caldillo Tomato Sauce
A versatile tomato sauce with chipotle chile, corainder and a whole pot of vegetable broth. The soul of this sauce is the stock, so give your all for the best stock ever created (click here for our guidelines)
Ingredients
- a generous glug of good olive oil or any oil with a high smoking point
- 1 white onion finely chopped
- 2 cloves garlic finely chopped
- 1 kg tomatoes, skinned and finely chopped or puréed in a food processor or a large jar of passata or even a couple of tins of tomatoes
- 1-2 chipotles: preferably in adobo, otherwise use dry chipotles softened in a little warm water OR Spanish hot smoked paprika
- a bunch of corander - leaves, stems and roots
- 1 litre of your best vegetable stock (keep it simmering in its own pan)
- seasoning to taste
Instructions
- Start by making a good vegetable stock (click here for guidelines)
- Heat enough oil to cover a medium, deep fying pan
- Add the onions and garlic and soften at medium low heat for around 10 minutes
- Add the chopped or puréed tomatoes and chipotle chillies
- Sweet or hot smoked Spanish paprika is a reasonable substitute if you want to keep the heat down or if you can;t source chipotles
- When the tomatoes start to reduce down start adding a couple of ladlefuls of hot stock. Reduce this down, uncovered, and keep adding similar quantities of stock. When you've used up half of your stock-pot add the coriander, season and continue adding stock until it's all used up
- Use in your favourite dishes