A tasty cooked salsa, great with chips and on grilled meats and tacos. Would make a nice marinade for meat or chicken, too.
1 28 ounce can whole tomatoes
1 or 2 garlic cloves, crushed and peeled
1 or 2 stemmed dried chipotle chilies (or use canned chipotles, seeded)
½ tsp dried oregano
salt to taste
Combine in a medium saucepan and cook until the chilies soften and tomato liquid thickens, about 30 minutes. Set aside to cool, then puree in food processor or blender. Makes 2½ cups.