Susan Feniger's Chipotle Salsa Recipe

Photo Credit: Thinkstock
Cook Time: 25 min
Prep Time: 10 min
( Serves 12 )
4 ounce (about 25-30) dried chipotle chiles or 3 cups canned chipotle chiles (stemmed)
8 whole ripe Roma tomatoes (cored)
12 whole garlic cloves (peeled)
2 quart water
2 tablespoon salt
1/2 teaspoon freshly ground black pepper
  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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