We tried this recipe: https://cooking.nytimes.com/recipes/3506-chipotle-chili-sauce To make 2 cups (16 oz) of while peeled tomatoes, we used a 14.5 oz can of no salt whole peeled tomatoes plus 3 small Roma tomatoes (peeled). We also used 3 chiles in adobo sauce. We found the sliced onions intrusive; the next time we will mince them (or puree in a hand mixer) and perhaps reduce the amount to half an onion. (July 2018)
Cooking Adventures 