Chipotle Salsa Recipe
Yield: 6 CupsRecipe by luhu.jp
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.
Source from luhu.jp
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.
Source from luhu.jp