CraigC
Guru
This is a pretty mild salsa which can go with most Mexican dishes that benefit from a red sauce. The heat level can be adjusted with the addition of more chipotle and/or adobo sauce. This can be used as is or for a thicker version, heat a sauce pan on med-high, add 1/4 cup Spanish olive until shimmering, remove pan from heat and add salsa. Return pan to heat, lower heat to medium and cook salsa until thickened and slightly darker, stirring often.
Ingredients
8 large dried guajillo chiles or New Mexico chiles, stemmed, seeded, coarsely torn
2 cups hot water
1/2 medium onion, halved lengthwise through core end
3 garlic cloves, peeled
1 to 2 chipotle chiles and 1 to 2 teaspoons adobo from canned chipotles in adobo
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
Coarse kosher salt
Directions
1) Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight.
2) Drain chiles, reserving soaking liquid.
3) Heat small nonstick skillet over medium heat.
4) Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion.
5) Place onion and garlic in blender.
6) Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth.
7) Taste for spiciness and add remaining chipotle and 1 teaspoon adobo, if desired; puree.
8) Transfer to bowl. Season to taste with coarse salt.
DO AHEAD: Can be made 1 week ahead. Cover and chill.
Ingredients
8 large dried guajillo chiles or New Mexico chiles, stemmed, seeded, coarsely torn
2 cups hot water
1/2 medium onion, halved lengthwise through core end
3 garlic cloves, peeled
1 to 2 chipotle chiles and 1 to 2 teaspoons adobo from canned chipotles in adobo
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
Coarse kosher salt
Directions
1) Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight.
2) Drain chiles, reserving soaking liquid.
3) Heat small nonstick skillet over medium heat.
4) Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion.
5) Place onion and garlic in blender.
6) Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth.
7) Taste for spiciness and add remaining chipotle and 1 teaspoon adobo, if desired; puree.
8) Transfer to bowl. Season to taste with coarse salt.
DO AHEAD: Can be made 1 week ahead. Cover and chill.