Yield: 16 Servings
|30||Dried Chipotle chiles -or-|
|3 cups||Chipotle chiles|
|8||Ripe Roma tomatoes; cored|
|12||Cloves garlic; peeled|
|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.
CHILE-HEADS DIGEST V2 #291
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .