Spicy Oaxacan Red Sauce

Ingredients:
  • 1/4 cup olive oil
  • 1 medium sweet Spanish onion, sliced
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon tomato paste
  • 1/4 cup red wine or sherry to deglaze
  • 1 lb skinned heirloom tomatoes or canned San Marzano tomatoes
  • 52 grams Oaxaca Exotic Candy Bar squares (about 3/4 bar)
  • 1/4 dried chipotle chili, reconstituted in water, seeded
  • 1 tablespoon olive oil to finish
  • salt to taste
  • 3 splashes liquid smoke
  • 1 teaspoon cumin
Directions:
A great sauce for Spanish patatas bravas (a traditional combination of spicy tomato sauce and roasted potatoes) or Bacon Bar-Stuffed Dates.

Heat olive oil in large stock pan. Add onion and garlic with salt and sugar, cooking over medium heat until translucent. Add tomato paste and deglaze pan with sherry; cook until the majority of alcohol is boiled off, about 3 minutes. Add tomatoes, Oaxaca bar and chipotle. Cook on medium heat for 10 minutes. Purée with immersion blender until smooth. Add cumin, liquid smoke and season to taste with olive oil and salt.