Mary & Martha's Kitchen Recipe

Category	Mexican
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Chipotle Salsa Recipe 30 ea Dried chipotle chiles OR; -3 c chipotle chiles. 8 ea Ripe Roma tomatoes, cored 12 ea Garlic cloves, peeled 2 tb Salt 1/2 ts 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. SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with Helena Siegel.

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<h1>Chipotle Salsa</h1> <h2>Recipe</h2><p> <P>30 ea Dried chipotle chiles OR; <P>-3 c chipotle chiles. 8 ea Ripe Roma tomatoes, cored <P>12 ea Garlic cloves, peeled <P>2 tb Salt <P>1/2 ts Black pepper, freshly ground <P>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. SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with Helena Siegel. <div><a href='http://www.maryandmarthaskitchen.com/Chipotle_Salsa/22404/' title='Chipotle Salsa Recipe'>Chipotle Salsa Recipe</a></div>

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