Combine chiles and boiling water—let soak 30 min. Remove stems and seeds and chop. In nonaluminum saucepan, heat the oil and saute the onion, sweet pepper, and chipoltes until onion is slightly tender, 1-2 min. Add the chiles, 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. 3-3½ cups. From: Phillip Waters Date: 03 Feb 97
Your Red Chile Chipolte Salsa ( Cooked ) is ready. Good luck!
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