Recipe - Chipotle Salsa

1 One half ounce Dried chipotle chiles;
stemmed or 1 cup canned
chipotle chiles, stemmed
3 Ripe Italian Roma tomatoes;
cored
4 Garlic cloves; peeled
3 cup Water
2 teaspoon Salt
One fourth teaspoon Freshly ground black pepper

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 bbqdigest Volume 98 Issue 069 by "Fergy" circlef@thelink.net
on Jan 24, 1998