Chipotle salsa #1

Yield: 16 Servings

Measure Ingredient
30 \N Dried Chipotle chiles -or-
3 cups Chipotle chiles
8 \N Ripe Roma tomatoes; cored
12 \N Cloves garlic; peeled
2 tablespoons Salt
½ teaspoon Black pepper; freshly ground

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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