Preparation:
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. |
