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  Chipotle Salsa
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 205
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
Instructions:
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.
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