Name: Chipotle Salsa
Ingredients: 30 dried chipotle chiles; 8 ripe roma tomatoes, cored; 12 garlic cloves, peeled; 2 tablespoon salt; freshly ground black pepper

Chipotle Salsa

Ingredients

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

Instructions

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.