Categories: Salsa, Lnet, Mesamexican 
      Yield: 6 cups 
  
     30 ea Dried chipotle chiles OR; 
           -3 c chipotle chiles. 
      8 ea Ripe Roma tomatoes, cored 
     12 ea Garlic cloves, peeled 
      2 tb Salt 
    1/2 ts 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. 
   
  SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with 
  Helena Siegel.