Smoky Two Chile Salsa
Recipe information
Yield
Servings
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
Preparation
Step 1
Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
Step 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.