Chipotle Paste (Pasta de chipotle)

PASTA DE CHIPOTLE Chipotle Paste (Recipe from "Food from my Heart", Zarela Martinez, Macmillan 1992) 1                 can (8 ounces) chiles chipotles en abodo 4-5             garlic cloves, minced (about 2 tablespoons) 1                 tablespoon dried Mexican oregano 2                 tablespoons vegtable oil or olive oil Place the chipotle chiles and their sauce in a blender or food processor fitted with the steel blade. Process until pureed, about 1 minute. Add the garlic, oregano, and oil process on pulse until combined but still slightly chunky. Yield: about 1 cup