30 dried chipotle chiles or 3 cups chipotle chiles
1 cup chopped fresh pineapple
8 ripe Roma tomatoes, cored
12 garlic cloves, peeled
2 tablespoons salt
1/2 teaspoon 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.
When boiled appropriately, the liquid should be reduced by one-third and the tomato skins should be falling off.
Set boiled mixture aside to cool.
When 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.
Chill and serve.
Note: Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.
Recipe makes approximately 3 cups.
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