1 24oz can of crushed tomatoes
1 medium size onion
2 cloves of garlic
1 chipotle chile from canned in adobo or 1 Tablespoon ground chipotle
3 Tablespoons olive oil
Salt & pepper
Chop onion and garlic. Chop & seed pepper.
Heat olive oil in a saucepan.
Saute onion, garlic and pepper until they turn translucent.
Add can of tomatoes, if useing ground chipotle and salt and pepper to taste and let it boil on a medium fire for about 10 minutes.
Pairs Well With
My recipe for Tinga comes from a friend who grew up Mexico so it is as authentic as they come...and soooo delicious! One chipotle chili makes this warm, two can make this HOT so use sparingly if you are not used to them. (You really don't want to use the whole can)