Smoky Two Chile Salsa

• 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

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:

guajillo chiles, water, onion, garlic, chiles, fresh cilantro, lime juice, kosher salt

Taken from www.epicurious.com/recipes/food/views/smoky-two-chile-salsa-242140 (may not work)