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Print this Recipe    Chipotle 03

Chipotle Salsa

30 dried chipotle chiles
8 ripe roma tomatoes, cored
12 garlic cloves, peeled
2 tablespoons salt
freshly ground black pepper

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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