3 ½cupscanned or fresh chopped tomatoes(28 oz can)
2 ½cupswater
1teaspoonchipotle chile in adobo
Instructions
Add the olive oil and onion over medium heat in a pot with a lid. When the onions are translucent, add the garlic and salt.
Do not let it burn or brown, the onions or garlic must be translucent. Leave them for about 5-7 minutes.
Add the oregano and cook for 20-30 seconds, until the oregano releases its smell. Add the almonds, tomatoes, water and low the heat.
When it starts to simmer add the chipotle pepper, turn the heat off and blend or use an immersion blender to puree it. Taste for seasoning and adjust if necessary.
Serve and finish with diced avocado and tortilla chips.