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Banyan Branches

Alison's Recipes

Chipotle Salsa

6 dried chipotle peppers
1 garlic clove
1/2 c. hot water
salt to taste


Open the chilies and remove veins and seeds.

Dry roast seeded chilies in a skillet.

Soak dry roasted chilies in hot water for up to 20 minutes, until softened.

Put all ingredients in a blender or molcajete until at the desired consistency.

Posted on February 11, 2010March 21, 2018 by Alison This entry was posted in Relishes, Sauces, and Dressings, Southwestern/Mexican. Bookmark the permalink.

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