Three Chile Salsa

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Three Chile Salsa
Three Chile Salsa
7 to 10 dried guajillo peppers
5 cloves garlic
2 (28- oz.) cans Cento Crushed Tomatoes divided
1 medium onion peeled and chopped
3 (4- oz.) cans diced green chiles
1/4 cup Art of Chipotle Gourmet Paste with Adobo
1/4 cup fresh lime juice
1 tsp. salt
1 tsp. sugar
1/3 cup fresh cilantro chopped
Prep time: 10 minutes, Cook time: 30 minutes

Remove stem end from peppers and shake out most of the seeds (or leave in for extra heat). Tear into 1-inch pieces; place in a blender with garlic and 1 can tomatoes. Process until peppers and garlic are finely chopped, then transfer to a large saucepan. Add second can of tomatoes and onion to blender; pulse until finely chopped. Add to a saucepan with chiles, chipotle paste, lime juice, salt and sugar. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes. Let cool, then stir in cilantro and spoon into decorative jars. Keep refrigerated.

Makes 8 cups.
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