Title: Chipotle Salsa #1
Categories: Dip
Yield: 16 Servings

30 Dried Chipotle chiles -or-
3 c Chipotle chiles
8 Ripe Roma tomatoes; cored
12 Cloves garlic; peeled
2 tb Salt
1/2 ts Black pepper; freshly ground

Date: Thu, 11 Apr 1996 19:50:47 -0400

From: JoniRB@aol.com

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 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.

CHILE-HEADS DIGEST V2 #291

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.