| 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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