Chipotle Salsa
Chipotle Salsa, a mexican recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Chipotle Salsa
Ingredients
- 30 ea Dried chipotle chiles OR;
- -3 c chipotle chiles. 8 ea Ripe Roma tomatoes, cored
- 12 ea Garlic cloves, peeled
- 2 tb Salt
- 1/2 ts Black pepper, freshly ground
Method
- 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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