1 1/2 ounces dried chipotle chilies stemmed
or 1 cup canned chipotle chilies,
3 ripe Italian Roma tomatoes; cored
4 garlic cloves peeled
3 cups water
2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
Combine all ingredients in a small 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.
or 1 cup canned chipotle chilies,
3 ripe Italian Roma tomatoes; cored
4 garlic cloves peeled
3 cups water
2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
Combine all ingredients in a small 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.