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CHIPOTLE SALSA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salsa Lnet
Amount Measure Ingredient -- Preparation Method
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30 ea Dried chipotle chiles OR
-3 c chipotle chiles.
8 ea Ripe Roma tomatoes, cored
12 ea Garlic cloves, peeled
2 tb Salt
1/2 ts Black pepper, freshly ground
Combine all of the ingredients in a medium saucepan. Bring to a boil,
reduce to a simmer and cook, uncovered, about 20 minutes. The liquid
should be reduced by one-third and the tomato skins should be falling
off. Set aside to cool.
Pour the mixture into a blender or a food processor fitted with the
metal blade. Puree until smooth and then pass through a strainer.
Serve chilled.
Chipotle salsa can be stored in the refrigerator up to 5 days or
frozen.
SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with
Helena Siegel.
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