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Servings: 2 Calories: 223kcal Equipment: measuring cups and spoons knife and cutting board pan wooden spoon or rubber spatula Ingredients: 2 teaspoons mild olive oil cup finely diced white or yellow onion (about of a large onion) teaspoon ground cumin 1 finely chopped small chipotle pepper out of a can, (about 2 teaspoons) 2 teaspoons adobo sauce from the can of chipotle peppers* 1 tablespoon tomato paste teaspoon unseasoned rice vinegar cup heavy cream 1 teaspoon dried oregano** teaspoon table salt Instructions: Heat the olive oil in a pan until shimmering.2 teaspoons mild olive oil Add the diced onion and saute until starting to soften (about 3 minutes). cup finely diced white or yellow onion (about of a large onion) Stir in the cumin and cook until fragrant (about 30 seconds). teaspoon ground cumin Stir in chipotle pepper, adobo sauce and tomato paste and cook for a minute.1 finely chopped small chipotle pepper out of a can, (about 2 teaspoons), 2 teaspoons adobo sauce from the can of chipotle peppers*, 1 tablespoon tomato paste Stir in the rice vinegar, then the cream, the oregano and the salt. teaspoon unseasoned rice vinegar, cup heavy cream, 1 teaspoon dried oregano**, teaspoon table salt Bring to a simmer and cook, stirring continuously, until starting to thicken