Ingredients- 4 large dried guajillo chilies seeded and torn 1 cup super hot water 1/2 white onion (quartered) 3 garlic cloves 1/4 cup chopped cilantro juice of 1 lime 1 T adobo sauce from a small can of chipotles (adjust heat by adding more or less) 1 tsp cumin 1 1/2 T agave nectar 1 T olive oil salt to taste
Note- If your adobe is not spicy enough for you add some of the chipotle pepper to your food processor.
Instructions- In a small bowl soak the chilies in water for an hour or more. On a medium-high stove, in a small pan, dry roast the onion to slightly char, add the garlic toward the end because it will char faster. Remember to turn them to roast evenly.
Transfer the chilies, chili liquid, onion, garlic and the remaining ingredients to your food processor and puree until completely blended.
You may want to play with the taste to be sure that you have the right sweetness, saltiness and heat!
Store in the fridge for up to a week. Makes about 2 cups.