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Chipotle Salsa

 

33

Yield

6

cups

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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