Put this smoky, spicy, three-ingredient tomato sauce toward stuffed peppers, baked eggs, weeknight chicken, and more.
The conversation around simple sauces you can return to again and again usually focuses on pasta, but I know the truth: One cannot live on pasta alone . Sometimes you need a back-pocket, pantry-centric sauce for a different weeknight application, like fried egg tacos or sheet-pan chicken. That’s when I turn to this super-speedy, three-ingredient tomato sauce. Here’s how you make it: First, grab a can of chipotles in adobo.
Crushed yields the smoothest sauce, but don’t make another trip to the store just for that. Bring this mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the sauce has slightly thickened, about 10 minutes. Turn off the heat and stir in some sour cream—I’ll use anywhere between 3 Tbsp. and ⅓ cup, depending on my intended use case.
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