Chipotle Salsa
Yield
6 cupsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | each |
hot chili peppers
chipotle, dried |
*
|
| 8 | each |
italian plum (roma) tomatoes
cored |
|
| 12 | each |
garlic cloves
|
|
| 3E+1 | ml |
salt
|
|
| 2.5 | ml |
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.
