Smoky Two Chili Salsa (no tomatoes)
from Steven Raichlen's Barbecue Bible

This is a good salsa to make in the winter because it does not use fresh tomatoes, which are best in the summer. It makes a smooth, smoky salsa.

8 large dried guajillo chiles or New Mexico chiles, stemmed, seeded, coarsely torn
2 cups hot water
1/2 medium onion, halved lengthwise through core end
3 garlic cloves, peeled
1 to 2 chipotle chiles and 1 to 2 teaspoons adobo from canned chipotles in adobo
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt

Wear gloves when working with chiles.

Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.

Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt.

DO AHEAD: Can be made 1 week ahead. Cover and chill.

Servings: Makes about 2 cups, enough to serve 6 - 8.