| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
16 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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