- 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
Companion recipe: Red Bell Pepper Quesadillas
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 Publisher. All rights reserved.
nutrition information per serving
6 calories; 0g total fat; 0mg cholesterol; 118mg sodium; 1g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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