© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: morganwood
A great, smokey salsa that would go with many Mexican dishes. This recipe goes with Tacos al Pastor.
8 large dried guajillo chiles or New Mexico chiles
2 cups hot water
½ medium onion
3 cloves garlic
1 chipotle chile
1 teaspoon adobo from chipotle chiles can
¼ cup chopped fresh cilantro
2 teaspoon fresh lime juice
Place torn guajillo chiles in bowl. Add 2 cups hot water and soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet and 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 and purée until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; purée. Transfer to bowl. Season to taste with coarse salt.