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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
4 ounces (about 25 to 30) dried chipotle chiles or 3 cups canned chipotle chiles, stemmed |
8 ripe italian roma tomatoes, cored |
12 garlic cloves, peeled |
2 quarts water |
2 tablespoons salt |
1/2 teaspoon pepper |
Directions:
1. 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.
2. 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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