Chipotle Salsa

CHIPOTLE SALSA

6 Preparation Time :

Categories : Salsa Lnet

Amount Measure Ingredient -- Preparation Method -- -- --

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. - - - - - - - - - - - - - - - - - -