| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 6 cups |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 6 cups |
Ingredients
- 4 ounces (about 25 to 30) dried chipotle chiles or 3 cups canned chipotle chiles, stemmed
- 8 ripe Italian Roma tomatoes, cored
- 12 garlic cloves, peeled
- 2 quarts water
- 2 tablespoons salt
- 1/2 teaspoon pepper
Instructions
- 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 the 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 43 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 492 mg |
| Serving Size | 1 of 12 servings |
| Calories | 43 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 492 mg |
Reviews
I used 3 cups of chiptole chiles as I could not get dried chiptole chiles even in our huge international farmer’s market. The salsa is very tasty but too hot even for my husband who loves hot hot foods. Only one guest said it was the right heat but everyone else found it too hot. I halved the sauce and added 8 more tomatoes, and it was close to the right heat. I will make it again but with 1/3 the amount of chiles!