Chipotle Salsa

Appetizers

1 1/2 ounces dried chipotle chilies; stemmed
OR 1 cup canned chipotle chilies; s
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.