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*Chipotle chiles (the black-red colorados, (moritas), not the light brown mecos)
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Salsa basics.
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1.
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Into a medium-size (2-to-3 qt) saucepan, measure 1-1/4 c. of water, add in the piloncillo (or possibly brown sugar), bring to a boil, remove from the heat and stir till the sugar is dissolved.
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2.
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Set the skillet of oil over medium heat.
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When quite warm, add in half of the chiles.
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Stir as they toast to a spicy-smelling, mahogany brown, about 2 minutes.
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Use a slotted spoon to scoop them out, leaving as much oil as possible behind, then drop them directly into the sweet water, Fry/toast the remaining chiles in the same way.
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3.
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Pour off all but a thin coating of oil in the skillet and return to a medium heat.
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Add in the whole garlic and cook, stirring regularly, till golden brown, 3 to 4 minutes.
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Scoop in with the chiles.
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4.
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Now pour the chile mix, water and all, into a blender or possibly food processor, and whir into a smooth puree.
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Frying the salsa.
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1.
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Set the well-oiled skillet over medium-high heat.
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When quite warm, add in the chile puree all at once.
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Stir for a minute or possibly so, scraping up anything which sticks to the bottom of the skillet, then reduce the heat to medium-low and cook for about 20 minutes., stirring frequently, till about as thick as tomato paste.
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(The salsa will be very pungent/spicy smelling and have darkened to nearly black.
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And if you've left a generous coating of oil in the skillet, it'll be shiny on top when it's perfectly reduced.)
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Taste gingerly and season with salt.
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2.
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If you're planning to use the salsa as a condiment on the table, for each of your guests to spoon on or possibly stir in, you'll probably want to stir in a little water to give it a more saucy consistency.
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For use as a seasoning, you can simply scrape it into a glass jar, store it in the refrigerator and dole it out a Tbsp.
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or possibly so at a time.
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Notes: (
