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Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Chipotle Salsa
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- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 43
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 492 mg
- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 43
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 492 mg
Ingredients
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.
