This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
2 cans chipotle chiles in adobo sauce (or one cup chipotles rehydrated in wine vinegar)
2 tablespoons vegetable oil
4 cloves garlic
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground thyme
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a blender or food processor and puree. Transfer to a clean jar, cover, and store in the refrigerator.