In a medium bowl place dried tomatoes and chipotle peppers; add boiling water. Let stand about 30 minutes or until vegetables are softened. Drain; reserving liquid.
Cut up tomatoes; place in a food processor or blender. Wearing disposable plastic gloves, trim stems from chile peppers; scrape out seeds. Cut up chile peppers; add to tomatoes along with 1/4 cup of the reserved soaking liquid, the wine, onion, brown sugar, lime juice, garlic, and black pepper. Cover and process or blend until nearly smooth. (When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.)
To use, pour marinade over meat or poultry in a self-sealing plastic bag set in a shallow dish; seal bag. Or pour marinade over meat or poultry in a nonreactive container, such as a ceramic or glass bowl or dish. Turn to coat meat or poultry. Cover if in container.
Marinate in the refrigerator at least 2 hours or up to 8 hours. Drain, reserving marinade. Grill according to charts. Brush reserved marinade on meat or poultry halfway through grilling; discard any remaining marinade. Makes about 2 cups marinade (enough for 3/4 pound of meat or poultry)