Chipotle Salsa #1

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.