*  Exported from  MasterCook  *
 
                             CHIPOTLE SALSA #1
 
 Recipe By     : Chile-Heads Digest #291
 Serving Size  : 16   Preparation Time :1:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   30                    dried chipotle chiles -or-
    3       cups         chipotle chiles
    8                    ripe roma tomatoes, cored
   12       cloves       garlic, peeled
    2       tablespoons  salt
      1/2   teaspoon     black pepper, freshly ground
 
 Date: Thu, 11 Apr 1996 19:50:47 -0400
 From: JoniRB@aol.com
 
 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 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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