*  Exported from  MasterCook II  *
 
                               Chipotle Salsa
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salsa
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   30      Each          Dried chipotle chiles OR -- 3 c chipotle chiles.
    8      Each          Ripe Roma tomatoes -- cored
   12      Each          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.
 
 Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.
 
 SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with Helena Siegel.
 
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