Chipotle Salsa - 4

Course : Salsas
Serves: 1
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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.

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