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The silky texture of this pureed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne.

Martha Stewart Living, July 2006

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Recipe Summary

Yield:
Makes about 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes. Discard stems.

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  • Put tomatoes onto a baking sheet. Broil tomatoes, turning once, until blackened, about 4 minutes per side.

  • Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth. With machine running, pour in oil in a slow, steady stream. Season with salt. Serve warm or at room temperature.

Cook's Notes

Salsa can be refrigerated in an airtight container up to 5 days.

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