Make this quick blender sauce and store for up to a week to add to chicken, pork, beef, Mexican casseroles, eggs, if you can dream it, you can do it.
In a saucepan saute 6 smashed garlic cloves in 1/4 cup hot olive oil about 10 minutes or until garlic is softened. Remove from heat; stir in 1 teaspoon orange zest and 1/4 cup orange juice.
In a blender combine garlic mixture, one 14.5-oz. can fire-roasted tomatoes (drained), 1 chipotle chile pepper in adobo, and 1/4 teaspoon salt. Cover and blend until smooth. Makes 2 cups.