So, a few nights ago we were contemplating some grilled salmon — our new go-to meal (aside from grilled chicken breasts, of course). We wanted something tasty, but simple … something that wouldn’t require a long-soaking marinade or inventing a new rub.
So we turned to our new best friend, The Weber Real Grilling Cookbook, and found us a sauce that we thought would complement the fish nicely.
And boy, did it ever!
The cookbook called this a smoky tomato chipotle sauce, but we’re just going to leave it at awesome! It made a whole big batch of sauce that’s since been used on pan-fried fish, chicken, pasta … you name it. Let’s get to cooking!
You will need:
- 2 Tbsp. extra virgin olive oil
- 1/2 c. chopped red onion
- 2 cloves of garlic, minced
- 1 tsp. dried oregano
- 1 – 28 ounce can whole tomatoes
- 1 canned chipotle chile in adobo sauce (freeze the leftovers –they keep well and are great in Mexican dishes)
- 1/2 tsp. sugar
- a few shakes each of salt and pepper
The sauce itself requires no special tools, save for one — a stick blender. If you don’t have one, go ahead and use a food processer or even a blender could work, just be careful, because the sauce will be HOT!
To make, heat up the olive oil in a medium sauce pan. Add onion and cook until soft (about four minutes over medium-high heat). Reduce heat to medium and add the garlic and oregano. Cook for one minute, stirring occasionally, until the garlic is a nice, toasty tan color.
Next, dump in the can of tomatoes (with juice, please) and the chile. Season with sugar, salt and pepper. Bring the sauce to a boil (it won’t take long) and reduce to simmer. Cover and cook about 30 minutes, stirring occasionally and breaking up the tomatoes with the back of your spoon.
Once the sauce is done cooking, either blend with your stick blender (seriously, this is a great excuse to go buy one) or CAREFULLY pour into a food processer and puree until mostly smooth.
If your meat/fish/poultry isn’t ready yet, let the sauce sit on the stove over low heat until it is.
You will NOT be disappointed.