c.1996, M.S. Milliken & S. Feniger, all rights reserved
- Total Time:
- 50 min
- 30 min
- 20 min
- 6 cups
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.
Recipe courtesy of Rachael Ray