Chipotle Salsa

  30 Dried chipotle chiles or 3 cups chipotle chiles
   8 Ripe Roma tomatoes, cored
  12 Garlic cloves, peeled
   2 tablespoons   Salt
     1/2  teaspoon      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.