Chipotle Salsa

* Exported from MasterCook II *

Chipotle Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salsa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 Each Dried chipotle chiles OR -- 3 c chipotle chiles.
8 Each Ripe Roma tomatoes -- cored
12 Each Garlic cloves -- peeled
2 Tablespoons Salt
1/2 Teaspoon Black pepper -- freshly ground

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 the 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.

SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with Helena
Siegel.

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