Salsa Recipes

Chipotle Salsa

 
30 Dried chipotle chiles OR -- 
-3 cups chipotle chiles.
8 Ripe Roma tomatoes -- cored
12 Garlic cloves -- peeled
2 tablespoons Salt
1/2 teaspoon 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.