Chipotle Salsa Recipe


Ingredients

30 each dried chipotle chiles or, 3 c chipotle chiles.
8 each ripe roma tomatoes, cored
12 each garlic cloves, peeled
2 tbsp salt
1/2 tsp black pepper, freshly ground


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.


Servings: 6 cups

 

 

Chipotle Salsa Recipe brought to you by Recipe Ideas


Categories: Appetizer; Dip; Mexican; Vegetable


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In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the holy lands, such as rosemary and coriander. The introduction of these new herbs and spices was responsible for an explosion in cookery books, many of which are kept safe in private cookery archives.

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We hope you enjoy this Chipotle Salsa recipe.

 


Chipotle Salsa Recipe, one of many tasty recipes brought to you by Recipes Ideas




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