Chipotle Salsa
 

Here is a salsa recipe that I think is great. You really have to appreciate the intense smokey flavor of chipotle chiles to really enjoy this recipe.

I warn you though....this salsa is [COLOR=red][B]HOT[/B][/COLOR]. I describe it as being so hot you can't stand to continue eating it, yet it's so good you can't stop.


Enjoy!


30 ea. dried chipotle chiles
8 ea. ripe roma tomatoes (cored)
12 cloves of garlic (peeled)
2 tsp salt
1/2 tsp black pepper (freshly ground)


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 fall off. Set aside to cool. Pour mixture into a blender or a food processor fitted with a metal blade. Puree until smooth and then pass through a strainer.

This salsa will store in the refrigerator for up to about five days or you can freeze it. We add the juice of one lime during the simmering stage but this is optional.


Jay

sounds yummy. I like our salsa hot!-R:shock: :shock: :shock:

[quote=BrazosValleyGardener;75686]I warn you though....this salsa is [COLOR=red][B]HOT[/B][/COLOR]. I describe it as being so hot you can't stand to continue eating it, yet it's so good you can't stop.[/quote]

I love [B][COLOR=Red]HOT[/COLOR][/B], and have been known to eat salsa with a spoon.

What are you doing for the chipotle peppers, making your own or buying them somewhere?

We buy ours from the local farmers market.

Thanks. I had recently read up a little on trying to make some myself, but it sounds like it might be much easier and less time consuming to just buy them.

Due to how hot this salsa is, my wife attempted to scale down the heat intensity by reducing the number of chipotle peppers. I swear it made no difference. It was still almost too hot to eat.

Jay

I think you misread the recipe, should be 3 not 30 peppers. :-)