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Chipotle Salsa #3
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    Chipotle Salsa #3

  • 30 Dried chipotle chiles OR -- -3 c chipotle chiles.
  • 8 Ripe Roma tomatoes -- cored
  • 12 Garlic cloves -- peeled
  • 2 tb Salt
  • 1/2 t Black pepper -- freshly ground
  • 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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    *BACK TO SALSA*







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