Enchiladas Sauce
1 jar passata (tomato purée)
1 tbsp cumin
2 small cloves of garlic
1 tsp olive oil for frying
100-200 ml chicken broth
2 tbsp chipotle peppers in adobo sauce (canned)
Sauté the garlic in olive oil, then add the passata, broth, and spices.
Let it simmer over low heat for 20 minutes and then blend the sauce until smooth.