Chipotle Garlic Salsa - cooking recipe

Ingredients

2 (14 1/2 ounce) cans diced tomatoes
1 (7 1/2 ounce) can chipotle chiles in adobo
10 garlic cloves (or more)
2 tablespoons dried oregano
1 teaspoon ground cumin
1/4 cup lemon juice, from 1 large lemon
salt and pepper, to taste

Preparation

Place tomatoes, with their juice, in a medium non-reactive saucepan. Finely chop or puree the chiles with their liquid and add to the tomatoes. (If a milder sauce is desired, only use half the chiles.) Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, about 30 to 45 minutes until reduced by about one--quarter.
Meanwhile, thinly slice or mince the garlic cloves. Add with the remaining ingredients during the last 10 to 15 minutes of cooking time. When the salsa has reached the desired consistency, remove from the heat and let cool slightly. Adjust seasoning. and let cool to room temperature. Store in the refrigerator, tightly covered, up to one week or freeze up to 3 months.
NOTE: For a smoother consistency, puree all or part of the tomato-chile mixture before adding the other ingredients.