Categories: Sauces, Vegetables, Tomatoes, Mexican 
      Yield: 8 servings 
  
      2 ea Chipotle Chiles; * 
      2 ea Bacon; Slices, Finely Cut Up 
    1/4 c  Onion; Finely Chopped, 1 Sm 
      3 c  Tomatoes; Finely Chopped 
      1 c  Beef Broth 
    1/4 c  Carrot; Finely Chopped 
    1/4 c  Celery; Finely Chopped 
    1/4 c  Fresh Cilantro; Snipped 
    1/2 ts Salt 
    1/4 ts Pepper 
  
  *  You can make this sauce as hot as you want by adding up to a total of 4 
     dried Chipotle chiles. 
  ~------------------------------------------------------------------------- 
  Cover chilies with warm water.  Let stand until softened, about 1 hour. 
  Drain and finely chop.  Cook and stir bacon and onion in a 2-quart 
  saucepan until bacon is crisp; stir in chilies and remaining ingredients. 
  Makes about 4 cups sauce.