Chipotle Sauce

1. 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. 2

   While chiles are cooking, finely grind cumin seeds with a motar and pestle or in an electric coffee/spice grinder.

3. 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. 4

   May be made 3 days ahead, cooled completely, and chilled covered.

* Per serving · 4 servings · Values may vary.