Tomato-Chipotle Salsa

Directions

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.)