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 chopped fresh cilantro

Prep: 10 minutes, Cook: 30 minutes, Makes: 8 cups

1. 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.

2. 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.

3. Let cool, then stir in cilantro and spoon into decorative jars. Keep refrigerated.

Nutritional Information:
(based on a 2-tbsp. serving) 10 calories, 0 g protein, 0 g total fat (0 g sat., 0 g trans), 2 g carbohydrate, 0 g fiber, 1 g sugar, 0 mg cholesterol, 125 mg sodium, .2 point