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Mexican   -   Salsa De Chipotle   adapted from Food From My Heart by Zarela Martinez

  • 2 Tablespoons Olive Oil
  • 2 Cloves Garlic -- finely chopped
  • 1 Medium Onion -- finely chopped
  • 3 Pounds Tomato -- finely chopped
  • 3 Medium Chipotle Peppers In Adobo
  • 1 1/2 Teaspoons Oregano
  • 1 Pinch Sugar
  • Salt -- to taste
Directions Heat oil in medium pan until almost smoking. Add onion and garlic. Saute for 3 minutes. Add remaining ingredients. Stir to combine. Simmer uncovered over low heat for 10 to 15 minutes. Stir often. Puree mixture in food processor. Keeps for 3 days in frig or indefinately in freezer.
Serves 1
Time to Make 0:00

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