Ingredients
30 dried Chipotle chiles or 3 cups drained chipotle en Escabeche
8 ripe Roma tomatoes, cored
12 garlic cloves, peeled
2 tablespoon salt
1/2 teaspoon black pepper, freshly ground
Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen
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