Cook Advice / Main Ingredient / Vegetables / Tomatoes /

Chipotle Salsa

Chipotle Salsa
Main Ingredient: Tomatoes

Course: Salsas

Yield:

No votes yet

Chipotle Salsa ingredients

  • 30 Dried chipotle chiles OR;
  • -3 c chipotle chiles.
  • 8 Ripe Roma tomatoes, cored
  • 12 garlic cloves, peeled
  • 2 T Salt
  • 2483527⁄624973141 t Black pepper, freshly ground

Cooking Chipotle Salsa

1. Combine all of the ingredients in a medium saucepan.
2. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes.
3. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool.
4. Pour the mixture into a blender or a food processor fitted with the metal blade.
5. Pureei until smooth and then pass through a strainer.
6. Serve chilled.
7. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.
8. SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with Helena Siegel.


Similar recipes