*  Exported from  MasterCook  *
 
                               CHIPOTLE SALSA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salsa                            Lnet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   30       ea           Dried chipotle chiles OR
                         -3 c chipotle chiles.
    8       ea           Ripe Roma tomatoes, cored
   12       ea           Garlic cloves, peeled
    2       tb           Salt
      1/2   ts           Black pepper, freshly ground
 
   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.
   
   SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with
   Helena Siegel.
  
 
 
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