Salsa Chipotle

Salsa Chipotle

You will need approximately 2 chipotles which you won't actually get - what they will actually be giving you are moritas - chipotles almost never make it north of the Rio Grande.

In addition you will need 4 other dried chile peppers plus 3 cloves of garlic with skin.  Some suggestions for the chile peppers:  pasilla, ancho, guajillo, serrano and chile arbol.  But be sensible and pick the milder ones - chipotles are extremely hot.

Place the garlic and then the chipotles and other chiles in a hot, dry, heavy, cast-iron skillet.  Check them continuously as they toast on the dry griddle; turn both the chipotles and the garlic cloves. Keep an eye on the color of the garlic and the chiles.  When the peppers and the garlic start to scorch slightly and take on a toasty, rich scent - they're done. Remove them from heat and let them cool for a few seconds.

When cool enough to handle (the chipotles cool more quickly than the garlic, which in turn takes longer to cook), pull out the stems, veins, seeds and placentas from the chipotles and other chiles.  For a hotter salsa chipotle leave some of the veins and placenta.  Tear the skins into chunks and place in a small bowl.  Pour boiling water over them just to cover, then weigh down with a smaller bowl or saucer.  Allow to soak for at least one half hour.  Meanwhile, peel the garlic cloves, which having absorbed some of the chipotle flavor: smell sweet, and smoky.

After the peppers have absorbed most of the water, transfer the chipotles, chiles and water to a blender along with the peeled garlic.  Puree thoroughly. Add salt to taste and serve your salsa chipotle immediately with homemade taco chips.