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00This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
Ingredients
2 large tomatoes
1 tablespoon Chipotle Texas Red Serrano Powder, buy here
1/4 teaspoon salt
Instructions
Grill the tomatoes and chiles by placing them 3 to 6 inches above hot coals. Turn them often until they are soft and the skins are charred. Place them in a blender along with the Red Serrano Powder. Puree for about 30 seconds. Strain the salsa and add the salt, mixing well.
| Servings |
| 3/4 cup |
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This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds. Ingredients2 large tomatoes
InstructionsGrill the tomatoes and chiles by placing them 3 to 6 inches above hot coals. Turn them often until they are soft and the skins are charred. Place them in a blender along with the Red Serrano Powder. Puree for about 30 seconds. Strain the salsa and add the salt, mixing well.
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