Chipotle salsa #1
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | Dried Chipotle chiles -or- | |
| 3 | cups | Chipotle chiles |
| 8 | Ripe Roma tomatoes; cored | |
| 12 | Cloves garlic; peeled | |
| 2 | tablespoons | Salt |
| ½ | teaspoon | Black pepper; freshly ground |
Directions
Date: Thu, 11 Apr 1996 19:50:47 -0400 From: JoniRB@...
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.
CHILE-HEADS DIGEST V2 #291
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .