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.