Since it's slightly sweet and a little bit spicy, this sauce is very versatile. Not only is it a fabulous enchilada sauce, but it is wonderful with chicken, shrimp, beef, tamales, eggs, pasta, veggies, bread, um, let's just say it's good on everything!
On a cookie sheet lined with foil, broil 2 large red bell peppers cut in half, until skins are charred, about 10 minutes. Place peppers in a brown paper bag to cool so they are easy to peel.
Set oven temp. to 375. On same cookie sheet, place 4 medium tomatoes cut in half and one bulb of garlic with just the top cut off, roast for about 18-20 minutes or till the tomato skins start to peel. Cool for a few minutes then carefully remove the skin from the tomatoes.
2 large red bell peppers
4 medium tomatoes
1 whole head of garlic
2 chipotle chilies
2 tbsp adobo sauce
¼ cup Olive oil
1 tsp salt
1 tsp black pepper
Combine all ingredients and puree until smooth and enjoy!