hot chili peppers
italian plum (roma) tomatoes
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.
Purée until smooth and then pass through a strainer.
Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.