|
|
|
|
 |
|
|
| Chipotle Salsa #1 Recipe |
Category: Spreads / Dips
Rating:
N/A
Servings: 16
|
|
|
Ingredients
30 dried chipotle chiles -or-
3 cup chipotle chiles
8 ripe roma tomatoes; cored
12 cloves garlic; peeled
2 tablespoon salt
1/2 teaspoon black pepper; freshly ground
Cooking Directions:
Date: Thu, 11 Apr 1996 19:50:47 -0400
From: JoniRB@aol.com
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 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.
CHILE-HEADS DIGEST V2 #291
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
dips
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
