Chipotle Enchiladas Sauce

This is from one of my favorite food blogs Food52. If you aren't familiar with them, check 'em out! Of course I added a bit of my own touch to this.

Shopping List:

1 1/2 cups chicken or veggie broth

1 can chipotles in adobo

1 15 oz can cherry tomatoes

1 medium sized spanish onion

1 small to medium red bell pepper

2 cloves of garlic chopped

1 1/2 tbsp chili powder

1 tablespoon EVOO

1 tsp cumin

1 tsp oregano

1 tsp onion granules

S&P

1. Sautee the onion and bell pepper until soft. Add in garlic and sautee another few minutes. Add the spices to heat and bring them to life. Cook another few minutes.

2. Add everything to a blender including the rest of ingredients. Only use 1 chipotle and 2 tbsp of the sauce. If you like it spicy add another chipotle. Blend everything until pureed.

3. Return to a sauce pan and cook for 30 minutes to reduce. Add a bit more broth if needed. Taste and add more S&P if needed. The enchiladas sauce should be thick enough to coat the back of a spoon.

Tip: dip a wooden spoon in the sauce and if you are able to take your finger across the spoon and the line stays, the sauce is thick enough.

You can either use immediately or freeze.