Title: Uncle shel's salsa picante de chile chipotle
 Categories: Salsa
      Yield: 12 Servings
 
      4 ea Chipotle chiles
      3 ea Pasilla negro chiles
      4 ea Cascabel chiles
    1/4 ts Fresh ground black pepper
    3/4 c  Water
    1/2 c  Cider vinegar
      1 ea Clove garlic
 
  4 ea chipotle chiles, stemmed and quartered including seeds 3 ea
  pasilla negro chiles, stemmed and quartered including seeds 4 ea
  cascabel chiles, stemmed and broken, including seeds
      1/4 ts fresh ground black pepper
      3/4 c  water 1/2 c cider vinegar or Japanese rice vinegar 1 ea
  clove garlic, smashed and quartered Place the chiles and their seeds
  in a small blender jar, add the garlic and the black pepper. Mix the
  vinegar and the water together and heat until the mixture is just
  ready to boil, and add it to the peppers.  Tightly close the jar and
  let the ingredients steep for at least 1/2 an hour.  Then puree until
  smooth. This makes a tangy, tasty and thick salsa.  The rice vinegar
  makes a somewhat mellower salsa than the cider vinegar.  You could
  also use a distilled vinegar, or play around with the proportions of
  vinegar and water to achieve your own pucker level.