Clay's Kitchen : Salsa Recipes

Salsa Recipes

Red Chile Chipolte Salsa (Cooked)

4 Chipolte chiles, no substitute
1 C Boiling water
1 tablespoon Oil
¾ C Diced onion
¾ C Bell pepper
2 C Fresh tomato, peeled and diced
½ teaspoon Oregano

Combine chiles and boiling water. Let soak 30 min. Remove stems and seeds and chop.

In nonaluminum saucepan, heat the oil and sauté the onion, sweet pepper, and chipoltes until onion is slightly tender, 1-2 min. Add the chiles, soaking water, tomatoes and oregano and remove from heat. Process briefly in blender until ingredients are well mixed, but still chunky. Use for BBQ, or any cooked dish. Great when mixed with sour cream for dip.

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