In a saucepan, combine the tomatoes and chipotle peppers. If the chipotles still have a stem, carefully cut them off. Cover ingredients with water and bring it to a boil. Reduce heat and continue cooking until skins on tomatoes are loose and chipotles soften.

Using a slotted spoon, transfer the chipotles to the blender. Remove tomatoes onto a plate and carefully peel off the loose skins, discard skins. To the blender add tomatoes, garlic, vinegar, cumin, 1/2 cup cooking liquid and salt to taste. Blend on high until smooth. Taste for salt.

Now you can serve the salsa as is, but I like to take the extra step of straining it using a wire mesh strainer. The results are a very smooth, smoky chipotle salsa! If you have a power blender like a Vitamix, no straining is needed. If the salsa is too thick, mix in a little more water. Store cooled salsa in a glass jar refrigerated. It will be good for 2 or more weeks.