1-2chipotle peppers in adobo sauceuse two individual peppers for a spicy sauce or one if you prefer medium heat; if you like mild, try omitting the peppers and adding just a few teaspoons of the adobo sauce to begin; you can always add more sauce later for additional heat
1tablespoonadobo saucefrom the can of chipotle peppers in adobo
1cupwater or low-sodium chicken or vegetable broth
1/4teaspoonground black pepper
1tablespooncoconut sugaror brown sugar
In a medium saucepan over medium-high heat, stir together the tomato sauce, chipotle peppers, adobo sauce, garlic powder, water or broth, salt, pepper, and coconut sugar.
Bring to a steady simmer, then reduce the heat to medium low. Cover the pan and let simmer gently until thickened, about 5 to 10 minutes.
Transfer to a blender or food processor and blend until very smooth. Tip: Place a thick layer of paper towels over the top of your blender before you turn it on. Hot liquids in blenders love to splatter—don’t ask me how I know. Taste and adjust seasoning as desired.
TO FREEZE: Portion the sauce into individual containers and freeze for up to 3 months. Let thaw overnight or (if you are in a big hurry) reheat gently in the microwave or on the stove.
Because of the chipotle peppers, the flavor of this sauce is deep and smoky (deliciously so!). If you prefer a more classic, right-from-the-can taste, I'd suggest seeking a different recipe. (I don't have a specific one I recommend, as this is the recipe I always use.)