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Date: Thu, 11 Apr 1996 19:50:47 -0400 From: JoniRB@aol.com 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 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. CHILE-HEADS DIGEST V2 #291 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 1 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 73.6mg||2 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.9g|
|Protein 0.5g||1 %|
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Calories per serving: 11
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