7 Tomatoes, washed and cored
1 Onions, large diced
2 Cloves Garlic, minced
1 Poblano Peppers, large diced
1 Jalapeño, sliced
1/2 Can Chipotle peppers
1 Tbsp Mexican Oregano
8 dashes Chipotle Tabasco
Roast both sides of the tomatoes on sheet tray lined with foil.
Sautee the onions, garlic, Poblanos, jalapenos in large heavy bottom pot with a little canola oil over medium heat until soft, 8-10 minutes.
Add oregano and chipotle peppers. Cook 5 more minutes stirring.
Add tomatoes and break them up slightly. Place lid on pot and simmer on low heat until tomatoes have almost fully broken up, about 15-20 minutes.
Using stick blender, puree sauce until mostly smooth.
Season with salt and chipotle Tabasco.