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CATEGORY CUISINE TAG YIELD
Niger Toohot02 1 servings

INGREDIENTS

4 oz Dried chipotle chiles -; (abt 25 – 30)
(or 3 cups canned chipotle chiles;
Stemmed)
8 Ripe Roma tomatoes; cored
12 Garlic cloves; peeled
2 qt Water
2 tb Salt
1/2 ts Freshly-ground black pepper

INSTRUCTIONS

In medium-sized saucepan combine all ingredients. 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. Once cool, pour mixture into a blender or
food processor fitted with a 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. This recipe yields about ? of salsa.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6101 broadcast
08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-30-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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