Chipotle Tomato Salsa - cooking recipe

Ingredients

2 (28 ounce) cans whole canned tomatoes with juice (undrained)
1 (6 ounce) can tomato paste
1 (7 ounce) can chipotle chiles in adobo
1 large Spanish onion, sliced
1 1/2 bunches cilantro, roughly chopped
1 tablespoon ground cumin
salt, to taste
olive oil

Preparation

Heat olive oil in 5-quart pot over medium heat; add sliced onions and saute for 2 to 3 minutes.
Add all remaining ingredients except salt and simmer for 20 minutes.
Turn off heat and use an immersion or regular blender to puree salsa.
Taste; add salt to your liking.
Serve warm or cold with beef empanadas, pork dishes, soups, stuffed sweet plantains, tortilla chips or plantain chips.