Tomato-Chipotle Salsa

1. 1

   Put the lard in a medium saucepan or skillet over medium heat.

2. 2

   When it is hot, add the onion and some salt and pepper and cook, stirring occasionally, until it begins to brown at the edges, 5 to 10 minutes.

3. 3

   Add the chiles, tomatoes, and 1/2 cup water and adjust the heat so the mixture simmers steadily but not violently.

4. 4

   Cook for about 15 minutes, stirring occasionally, or until the chiles are soft and the tomatoes broken up.

5. 5

   Taste and add more salt and pepper if necessary.

6. 6

   Cool for a few minutes (you should always take care when pureeing hot mixtures), then remove the stems from the chipotles.

7. 7

   Put the mixture in a blender and puree.

8. 8

   Use immediately, garnished with the cilantro, or cover and refrigerate for up to several days, garnishing only at the last minute.

9. 9

   (Bring back to room temperature before serving.)

No additional tips available.