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
- 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.