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Red Chile Chipotle Salsa
By Melissa's Corporate Chefs


4 whole Dried Chipotle Peppers
1 cup boiling water
1 tablespoon Oil
3/4 cut Onion diced
2 cups Tomato peeled and diced
3/4 cup Organic Bell Pepper
1/2 teaspoon Oregano


Combine chipoles and boiling water, let soak 30 min. Remove stems and seeds and chop. In non-aluminum saucepan, heat the oil and saute the onion, sweet pepper, and chipotles until onion is slightly tender, 1-2 min.

Add the chipotles, soaking water, tomatoes and oregano and remove from heat. Process briefly in blender until ingredients are well mixed, but still chunky. Use for BBQ, or any cooked dish. Great when mixed with sour cream for dip.

Yield: approx. 3 - 3 1/2 cups.