Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30                    dried chipotle chiles or -- 3 c chipotle
                        -- chiles.
   8                    ripe roma tomatoes -- cored
  12                    garlic cloves -- peeled
   2      tablespoons   salt
     1/2  teaspoon      black pepper -- freshly ground

Preparation:

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.