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Culinary Escape to Spain
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Smoky Salsa

Source: Mary Sue Milliken and Susan Feniger
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Makes 2 1/2 cups
RECIPE INGREDIENTS
1 small onion, coarsely chopped
3 dried chipotle chiles, stemmed or 1 1/2 canned chipotle chiles, stemmed, rinsed
4 plum tomatoes, cored
5 garlic cloves, peeled
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
Other necessary recipes:
Red Bell Pepper Quesadillas
DIRECTIONS
Combine all ingredients in heavy medium saucepan. Bring to boil, reduce heat. Simmer uncovered, until liquid is reduced by one-third and tomato begins to peel, about 20 minutes. Cool.


Transfer tomato mixture to blender or food processor. Puree until smooth. Strain salsa into bowl. Cover and chill until serving time.


DO-AHEAD TIP: This salsa can be stored in the refrigerator up to 5 days, or frozen as long as a month.


Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.


Serving size = 2 tablespoons


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 All Spiced Up: Quick Salsas
Nutrition Facts per Serving
Yield:   Makes 2 1/2 cups
Calories: 6
Sodium: 118mg
% Cal. from Fat: 0%
Carbohydrates, Total: 1g
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