Chipotle Salsa - 3


Course : Salsas
Serves: 6
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Ingredients:


1/2 teaspoon black pepper -- freshly ground

2 tablespoons salt

12 cloves garlic -- peeled

8 medium ripe roma tomatoes -- cored

30 medium dried chipotle chiles or -- 3 c chipotle chiles.
 

Preparation / Directions:


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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