Chipotle Salsa
Makes 5 cups
1 medium onion, roughly chopped
7 to 10 dried chipotle chiles, stemmed, or 3 to 6 canned chipotle chiles,
stemmed
8 Roma tomatoes, cored
10 cloves garlic
3 cups water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
Combine all the ingredients in a medium saucepan.
Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 minutes.
The liquid should be reduced by 1/3, and the tomato skins should be falling off.
Set aside to cool.
Pour the mixture into a blender or a food processor.
Puree until smooth. Chill until serving time.
This salsa can be stored in the refrigerator up to 5 days or frozen for several months.
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