| 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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