Chipotle Salsa

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 cups
Level:
Easy

Ingredients
  • 4 ounces (about 25 to 30) dried chipotle chiles or 3 cups canned chipotle chiles, stemmed
  • 8 ripe Italian Roma tomatoes, cored
  • 12 garlic cloves, peeled
  • 2 quarts water
  • 2 tablespoons salt
  • 1/2 teaspoon 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. 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.


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