Chipotle Salsa
33
33
Ingredients
30 | each |
hot chili peppers
chipotle, dried |
* |
8 | each |
italian plum (roma) tomatoes
cored |
|
12 | each |
garlic cloves
|
|
2 | tablespoons |
salt
|
|
½ | teaspoon |
black pepper
|
Directions
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.
Nutrition Facts
Serving Size 282g (9.9 oz)Amount per Serving
Calories 847% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 3505mg
146%
Total Carbohydrate
6g
6%
Dietary Fiber 4g
14%
Sugars g
Protein
8g
Vitamin A 41%
•
Vitamin C 66%
Calcium 8%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?