Chipotle Salsa #1
Yield: 16 Servings
30 Dried Chipotle chiles -or- 3 c Chipotle chiles 8 Ripe Roma tomatoes; cored 12 Cloves garlic; peeled 2 tb Salt 1/2 ts 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. CHILE-HEADS DIGEST V2 #291 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.