Chipotle Salsa

Recipe Ingredients

4 oz	113g	Dried chipotle chiles - (abt 25 - 30)
		(or 3 cups canned chipotle chiles - stemmed)
8		Ripe Roma tomatoes - cored
12		Garlic cloves - peeled
2		Water
2 tablespoons	30ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

In medium-sized saucepan combine all ingredients. 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. Once cool, pour mixture into a blender or food processor fitted with a 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.

This recipe yields about ? of salsa.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6101 broadcast 08-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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