I make this salsa when fresh tomatoes and chiles are out of season. It's good with chips, on nachos, and for enchiladas.
One 28-ounce can Italian plum tomatoes
1-2 dried chipotle chiles, trimmed (or more to taste)
1-2 cloves garlic, peeled
1/2 teaspoon dried oregano
Salt, to taste
Combine ingredients in a sauce pan, cover, and simmer over low heat for 30-40 minutes. Allow to cool slightly, then puree in a blender or food processor. Serve at room temperature.