Source: El Torito Executive Chef Pepe Lopez

2 cups water
7 medium tomatoes
3 cloves fresh chopped garlic
1/2 cup diced yellow onions
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chicken base
2 tablespoons cornstarch
1 chipotle chile, canned
2 tablespoons salad oil

Place all ingredients except oil in blender and puree.

Heat oil in suitable saucepan, add tomato mixture and bring to a boil.

Lower flame and continue to cook approximately 10 minutes and remove from fire.