Chipotle Salsa

• 30 each hot chili peppers chipotle, dried
• 8 each italian plum (roma) tomatoes cored
• 12 each garlic cloves
• 2 tablespoons salt
• 1/2 teaspoon black pepper

1. Combine all of the ingredients in a medium saucepan.
2. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes.
3. The liquid should be reduced by one-third and the tomato skins should be falling off.
4. Set aside to cool.
5. Pour the mixture into a blender or a food processor fitted with the metal blade.
6. Puree until smooth and then pass through a strainer.
7. Serve chilled.
8. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.

hot chili peppers, italian plum, garlic, salt, black pepper

Taken from recipeland.com/recipe/v/chipotle-salsa-40905 (may not work)