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December 2018

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Chipotle Salsa Recipe

Chipotle Salsa recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chipotle Salsa recipe  PDF


30 ea Dried chipotle chiles OR
3 c chipotle chiles. 8 ea Ripe Roma tomatoes, cored
12 ea Garlic cloves, peeled
2 tb Salt
1/2 ts Black pepper, freshly ground
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 mi ture 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. SOURCE: Mesa Me icana by Mary Sue Milliken and Susan Feniger with Helena Siegel.

Chipotle Salsa recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
314 people have voted
Last Reviewed on 2018-12-14



Friday, Dec 14 2018 Download & Print Chipotle Salsa recipe  PDF   Mexican recipes RSS   Thumsb up

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