1 14-ounce can fire roasted tomatoes
1 large red bell pepper, roasted
1 – 2 chipotle peppers (reconstituted in boiling water for 10 minutes, if dried)
1 very small onion, cut into chunks
2 tablespoons vegetable oil
1 tablespoon cider vinegar
2 teaspoons ground cumin
1 teaspoon kosher salt
Place the tomatoes, red pepper, chipotles and onion in a blender or food processor and puree until mostly smooth.
In a sautepan, heat the oil over medium heat. Add the tomato mixture (be careful; it will splatter) and heat until simmering, stirring occasionally. Cook at a bare simmer for 5 to 10 minutes. Remove from heat and add the vinegar, cumin and salt, adjusting seasoning as necessary. Let cool. Salsa will last refrigerated for 10 days to 2 weeks; it can be frozen for several months.