You can find canned Chilpotle Peppers in Adobo Sauce, in the ethnic food aisle of a large grocery store, or in a Mexican specialty shop. The pepper and the brown sauce its packed in, will give the tomato sauce a very smokey flavor. Be careful though, as the peppers and the adobo sauce are very hot. Start with a small amount and increase if you want more heat in your enchilada sauce. There are always several peppers packed in each small can.
1 recipe of my homemade roasted pasta sauce (omitting the herbs listed in that recipe)
1 tablespoon cumin or Adobo seasoning (to taste)
1/2 of a canned Chilpotle Pepper in Adobo Sauce, pureed (HOT! start with a 1/2 and add more if desired)
Follow the instructions for the roasted pasta sauce, but add the canned chilpotle pepper when processing the roasted veggies (if using sauce already cooked and processed, simply puree the pepper and add to the pasta sauce when heating through).
Substitute the cumin or Adobo seasoning for the Italian herbs. Bring all to a boil, reduce heat and simmer for 20 minutes. Adjust seasonings to taste. If you want to add more heat, just add a bit more of the pepper.
Use in your favorite Mexican recipe, or preserve following the directions for the roasted tomato and garlic pasta sauce.