| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
oz |
Dried chipotle chiles; stemmed or 1 cup canned chipotle chiles, stemmed |
| 3 |
|
Ripe Italian Roma tomatoes; cored |
| 4 |
|
Garlic cloves; peeled |
| 3 |
c |
Water |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Combine all ingredients in a small 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.
Posted to bbq-digest Volume 98 Issue 069 by "Fergy" <circlef@the-link.net>
on Jan 24, 1998
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