Ingredients
- 1 tablespoon olive oil
- 1 cup diced sweet yellow onions, ¼" inch dice
- 1 tablespoon jalapeno, minced (remove seeds and membranes) (See recipe notes)
- 1 teaspoon minced garlic (or 2 small cloves)
- 1 teaspoon dried Mexican oregano (or marjoram-or regular oregano)
- 1 teaspoon ground cumin
- 1 tablespoon granualted sugar
- 29 ounces fire roasted tomatoes (2-14.5 oz. cans) (See recipe notes)
- 7 ounces chipotle peppers in adobo sauce, rough chopped; (1-7 oz. can) (See recipe notes)
- ¼ cup chicken broth
- ½ teaspoon kosher salt
- ½ cup cilantro, chopped
- 1½ tablespoons fresh lime juice
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