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CHIPOTLE SALSA #1
Recipe By : Chile-Heads Digest #291
Serving Size : 16 Preparation Time :1:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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30 dried chipotle chiles -or-
3 cups chipotle chiles
8 ripe roma tomatoes, cored
12 cloves garlic, peeled
2 tablespoons salt
1/2 teaspoon black pepper, freshly ground
Date: Thu, 11 Apr 1996 19:50:47 -0400
From: JoniRB@aol.com
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 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.
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