Try this Chipotle Salsa #1 recipe, or contribute your own.
Suggest a better descriptionDate: 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 | ||
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Calories: 11 | ||
Calories from Fat: 1 (9%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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