- 4 ounces (about 25 to 30) dried chipotle chiles or 3 cups canned chipotle chiles, stemmed
- 8 ripe Italian Roma tomatoes, cored
- 12 garlic cloves, peeled
- 2 quarts water
- 2 tablespoons salt
- 1/2 teaspoon pepper
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.