In a medium-sized saucepan, combine all ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool.
Once cool, pour mixture into a blender or food processor fitted with metal blade. Puree until smooth and then pass through a strainer. Serve chilled.
Chipotle salsa may be stored in the refrigerator for up to 5 days.
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 20|
|Calories from Fat: 2 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.2mg||0 %|
|Potassium 162.8mg||4 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 2.8g|
|Protein 0.8g||1 %|
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Calories per serving: 17
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