Recipe: Chipotle Salsa - WALB.com, Albany News, Weather, Sports

Recipe: Chipotle Salsa

Cooking with fresh chilies can really spice up your food, but did you know dried chiles pack a flavorful punch, too? Here's a great recipe to try at home!

Chipotle Salsa

 

Makes 5 cups

 

1 medium onion, roughly chopped

10 dried chipotle chiles, stemmed, or 6 canned chipotle chiles

8 Roma tomatoes, cored

10 cloves garlic

3 cups water

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar

 

Combine all the ingredients in a medium saucepan.  Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 minutes.  The liquid should be reduced by 1/3, and the tomato skins should be falling off.  Set aside to cool. 

Pour the mixture into a blender or a food processor.  Puree until smooth.  Chill until serving time.  This salsa can be stored in the refrigerator up to 5 days or frozen as long as a month. 

Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com

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