3 dried chipotle peppers about 3" long
1 c. boiling water
2 tbsp. olive oil
3/4 c. chopped onion
1 tsp. chopped garlic
1/2 (28 oz) can Italian-style plum tomatoes, drained and chopped
1/4 tsp. kosher salt
4 tsp. chopped cilantro
Place chipotle peppers in small bowl and cover with boiling water. Soak until peppers have softened about 20-30 minutes. Remove peppers from water and strain and reserve water for making sauce.
Halve the peppers lengthwise and scrape out and discard all seeds and stems (leaving the seeds results in a fiery rather than spicy sauce). Chop peppers and measure out 1 1/2 tbsp.
Heat olive oil in medium skillet over medium heat. When hot, add onions and cook, stirring 2 minutes. Add garlic and chopped chipotles and cook, stirring for 1 minute more. Add tomatoes, reserved soaking water and salt. Bring to a simmer and cook, uncovered, until most, but not quite all, of liquid has evaporated, about 5 minutes. Add salt to taste. Can be refrigerated and reheated.