Recipe: Chipotle Salsa

CHIPOTLE SALSA

4 oz (about 25 to 30) dried chipotle chiles or 3 cups canned chipotle chiles, stemmed
8 ripe Roma tomatoes
12 garlic cloves, peeled
2 quarts water
2 Tbsp salt
1/2 tsp freshly ground black pepper

Combine all 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 tomato skins should be falling off. Set aside to cool.

Pour mixture into a blender or food processor fitted with a metal blade. Puree until smooth and then pass through a strainer.

Serve chilled.

Source: Mesa Mexicana by Mary Sue Milliken and Susan Feniger; reprinted in the Fredericksburg, VA - Free Lance Star newspaper, April 15, 1998.