Chipotle Salsa Negra (Dark Chipotle Salsa)

This recipe comes from a Saveur special issue in 2005. I'm going to post a series of recipes from this publication for safekeeping. Chipotles are my favorite chile, so this one sounds good!

• Ready In: 35 mins
• Yields: 1 1/2 cups

Ingredients

• 3  ounces dried chipotle chiles (mora)
• 6  tablespoons  vegetable oil
• 12  garlic cloves, peeled
•  salt, to taste

Directions

1. Rinse chiles.
2. Heat half of the oil in a cast-iron skillet over medium heat. Add chiles and garlic and cook, stirring, about 5 minutes (chiles will be puffed and garlic browned). Set garlic aside.
3. Transfer chiles to a bowl and cover with hot water. Let soak until soft (about 15 minutes). Drain and remove stems, seeds and veins.
4. Purée chiles, garlic and 2 cups water (I use the chile-soaking water).
5. Heat the other 3 tablespoons of oil in the same skillet over medium-high heat. When the oil is hot, add the pureed salsa and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.