| 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
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