Chipotle Enchilada Sauce

A tomato and onion sauce with as much kick as you want.

Preparation Time: 5 minutes prep, 15 minutes to cook, and 5 more minutes to finish.

Ingredients:
1 can tomatos, I want to try it with fresh
1 onion, diced - doesn't have to be perfect, they'll be blended in the end
1 can chipotle peppers in adobo sauce
1-2 cups beef broth

Directions:
Put everything into a pan and bring to a boil.  Simmer for a few minutes and remove from heat.  Blend until smooth.  It should be the consistency of gravy.  If it is too thin return to the stove to thicken and next time use less beef broth.

A note about spice:  I usually only add the adobo and no chipotles.  You can add chipotles and remove or add them and blend them.  If you haven't used them before, be cautious.  A little goes a long way!

Source: texascooking.com
Servings: Twice as much as needed for enchiladas.  I freeze the rest in an ice cube tray.