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Chipotle Salsa

none

1 1/2 ounces dried chipotle chilies; stemmed
or 1 cup canned chipotle chilies, s
3 ripe Italian Roma tomatoes; cored
4 garlic cloves; peeled
3 cups water
2 teaspoons salt
1/4 teaspoon black pepper, freshly ground

Combine all ingredients in a small 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. Posted to BBQ List by "Fergy" on Jan 24, 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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