Title: Chipotle Salsa
Categories: Salsa
Yield: 6 Cups

30		Dried chipotle chiles OR; 3 c chipotle chiles.
8		Ripe Roma tomatoes, cored
12		Garlic cloves, peeled
2	tb	Salt
1/2	ts	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 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.

SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with Helena Siegel.

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