Tomato-Chipotle Salsa

• 2 tablespoons lard or neutral oil, like corn or grapeseed
• 1 medium white onion, chopped
• Salt and black pepper to taste
• 2 dried chipotle chiles, or to taste
• 2 cups cored and chopped tomatoes, preferably fresh
• Chopped fresh cilantro leaves for garnish

1. Put the lard in a medium saucepan or skillet over medium heat.
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. Add the chiles, tomatoes, and 1/2 cup water and adjust the heat so the mixture simmers steadily but not violently.
4. Cook for about 15 minutes, stirring occasionally, or until the chiles are soft and the tomatoes broken up.
5. Taste and add more salt and pepper if necessary.
6. Cool for a few minutes (you should always take care when pureeing hot mixtures), then remove the stems from the chipotles.
7. Put the mixture in a blender and puree.
8. Use immediately, garnished with the cilantro, or cover and refrigerate for up to several days, garnishing only at the last minute.
9. (Bring back to room temperature before serving.)

lard, white onion, salt, chiles, tomatoes, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/tomato-chipotle-salsa-385768 (may not work)