Why make this versatile sauce yourself instead of buying it already prepared? You’ll get a smokier, more interesting result that’s free of additives and excess amounts of salt and vinegar of the commercial versions. It’s also a great base for other ingredients—tomatillos would be a flavorful addition. Use it in marinades, soups, as part of other sauces, or as a spicy table condiment at a taco party.

　　

Ingredients

makes 4 cups

　　3 tablespoons peanut oil

　　1 small white onion, cut into 1/4-inch dice

　　3 cloves garlic, minced

　　8 ounces dried chipotle chiles, stemmed and rehydrated (page 152)

　　1/4 cup plus 1 tablespoon packed dark brown sugar

　　2 teaspoons kosher salt

　　1 cup tomato paste

　　1/2 cup distilled white vinegar

　　2 teaspoons dried Mexican oregano, toasted (page 161)

　　1 bay leaf, ground

　　

Step 1

In a skillet, heat 1 tablespoon of the oil over medium-high heat and sauté the diced onion until it begins to caramelize, about 5 minutes; add the garlic and sauté for 30 seconds (don’t let the garlic burn). In the jar of a blender, add the onion, garlic, chiles, brown sugar, salt, tomato paste, vinegar, oregano, and bay leaf and puree until smooth.

　　

Step 2

To refry the puree, in a large, heavy skillet, heat the remaining 2 tablespoons peanut oil over high heat. Add the puree and bring to a rapid boil, stirring constantly, for 3 minutes. Decrease the heat to medium and cook until the sauce is medium-thick and coats a wooden spoon, about 30 minutes.

　　Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.