Smoky salsa gets its flavor from Northern Mexico
3 to 6 canned chipotle chiles; reserve adobo sauce
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
4 tablespoons butter
4 tablespoons flour
1 cup beef broth
2 1/2 cups water
6 tablespoons of reserved adobo sauce
Rinse, seed, and chop chiles; use more chiles for hotter salsa. In molcajete or with mortar and pestle, grind garlic, cumin, and oregano.
Melt butter in medium saucepan over low heat. Add flour, and cook over low to medium heat until it begins to brown and give off a nutty fragrance. Remove from heat, and add broth a little at a time, stirring well after each addition. Return to heat, and add water in a slow stream, stirring constantly. Add chiles, adobo sauce, and garlic mixture, and bring to a boil. Reduce heat, and simmer uncovered, stirring often until sauce thickens, about 30 minutes.