Chipotle Sauce

Directions

1. 1
   Discard stems from chiles and remove seeds.
2. 2
   Rinse chiles under cold running water.
3. 3
   Bring chiles with water to a simmer in a nonreactive 1 1/2-quart saucepan.
4. 4
   Add onion, garlic, and a pinch of salt, then simmer, uncovered, stirring occasionally (add more water if necessary to cover chiles), until softened, about 30 minutes.
5. 5
   While chiles are cooking, finely grind cumin seeds with a mortar and pestle or in an electric coffee/spice grinder.
6. 6
   Transfer chiles and vegetables with a slotted spoon to a blender and puree with cumin and cup chile water (save remaining chile water) until smooth.
7. 7
   (Sauce should be thick but not stiff; add more chile water, 1 tablespoon at a time, if necessary.)
8. 8
   Season with salt.