Cherry Tomato Enchilada Sauce

This recipe is from alexandracooks.com and it is delicious. Her blog has taught me so much about cooking and baking. All of her recipes are perfect and her blog is very educational. Check it out!

We normally have an abundance of cherry tomatoes from our summer garden and this is my favorite way to save them for winter. It freezes beautifully! Enjoy!

*This is DAIRY FREE and GLUTEN FREE*

Ingredients

• 1 small onion, peeled and chopped
• 6 cloves garlic, peeled (or 3 teaspoons minced)
• 1 jalapeno, seeded and roughly chopped
• 28 ounces or 5 cups cherry tomatoes
• 1 tablespoon olive oil
• course celtic sea salt
• 1 chipotle in adobo sauce
• 2 tablespoons lime juice

Directions

Heat the broiler to high.

Place onion, garlic, jalapeño and tomatoes in a bowl and toss with olive oil and 1 teaspoon salt.

Place vegetable mixture on a cookie sheet and broil for 10 minutes or until charred to your liking.

Remove vegetable from oven and let cool slightly.

Once cool, put mixture in a food processor, add the chipotle, lime juice and 1/2 teaspoon salt and 1/2 cup water.

Puree until smooth.

Add salt to taste.

You can also add water by the 1/4 cup until it is pourable and desired consistency. It will be a little textured, but once cooked in the enchiladas, it will taste great.

Use in enchiladas, store in fridge for up to 1 week, or freeze for up to 3 months. It freezes really well!