Chipotle Sauce

• 2 dried ancho chiles (1 oz)
• 1 dried chipotle chile
• 2 cups water
• 1 small yellow onion, coarsely chopped
• 2 garlic cloves
• 1 TBS cumin seeds, toasted
• to toast cumin seeds, toast in a pan over med heat for a few minutes

1. Discard stems from chiles and remove seeds. Rinse chilies under cold running water. Bring chiles with water to a simmer in a nonreactive 1 1/2 quart saucepan. Add onion, garlic, and a pinch of salt, then simmer, uncovered, stirring occasionally (add more water if necessary to cover chilies), until softened, about 30 minutes.
2. While chiles are cooking, finely grind cumin seeds with a motar and pestle or in an electric coffee/spice grinder.
3. Transfer chiles and vegetables with a slotted spoon to a blender and puree with cumin and a cup chile water (save remaining chile water) until smooth. Sauce should be thick, but not stiff- add more chile water, 1 TBLS at a time if necessary. Season with salt.
4. May be made 3 days ahead, cooled completely, and chilled covered.

chiles, chile, water, yellow onion, garlic, cumin seeds, cumin seeds

Taken from www.epicurious.com/recipes/member/views/chipotle-sauce-51544601 (may not work)