© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
30 Dried chipotle chiles or 3 cups chipotle chiles
8 Ripe Roma tomatoes, cored
12 garlic cloves, peeled
2 tablespoons Salt
½ teaspoon 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. Purée until smooth and then pass through a strainer. Serve chilled chipotle salsa can be stored in the refrigerator up to 5 days or frozen.