Chipotle Salsa

1. 1

   Combine all of the ingredients in a medium saucepan.

2. 2

   Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes.

3. 3

   The liquid should be reduced by one-third and the tomato skins should be falling off.

4. 4

   Set aside to cool.

5. 5

   Pour the mixture into a blender or a food processor fitted with the metal blade.

6. 6

   Puree until smooth and then pass through a strainer.

7. 7

   Serve chilled.

8. 8

   Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.

No additional tips available.