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