In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > They'll be used in a Cherry Chipotle relish.
>
> At <http://www.theatlantic.com/issues/96oct/salsa/salsa.htm>, there is a
> description of various salsa-making methods employed by Rick Bayless.
> One of the recipes is for tomato-chipotle salsa made with dried
> chipotles. The stems are snapped and the chipotles are heated on each
> side for a few seconds on a dry griddle over medium heat, then pressed
> with a metal spatula until they crackle and you can just smell them.
> Then they are trasferred to a bowl, covered with hot water and soaked
> for twenty minutes and stirred often. Then they are drained and pulsed
> in a food processor with the other ingredients.
>
> Zarela Martínez, in her recipe for salsa de barbacoa con chile colorado
> (in _Food from My Heart_), just covers the chipotles with boiling water
> and lets them soak until softened, about 10 minutes.
>
> Bubba

Thanks for the info, Bubba Vic.

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