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Tex Mex Sauces
Salsa

James's Chiptole Salsa

30 each dried chipotle chiles or, 3 c chipotle chiles.
8 each ripe roma tomatoes, cored
12 each garlic cloves, peeled
2 tbsp salt
1/2 tsp 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.
There is nothing so awkward as courting a woman whilst she is making sausages.

- Laurence Sterne