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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Wear gloves when working with chiles. 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. Drain chiles, reserving soaking liquid.
2. Heat small nonstick skillet over medium heat. 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. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.
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