2 chipotle chiles -- stemmed, seeded
1 tomato -- cored, quartered
1/2 small onion -- peeled and sliced
1 garlic clove -- peeled
1/2 cup water
1 teaspoon salt
1/4 cup honey
2 tablespoons red wine vinegar


In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes, then puree in a blender until smooth.

Transfer to a small bowl and add honey and vinegar. Serve at room temperature as a dipping sauce.

Yields 2 1/2 cups of sauce.

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