3 dried chipotle morita chiles, stemmed (see Note)
1/2 cup hot water
1/2 cup pecans, coarsely chopped
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped white onion
1 garlic clove, finely chopped
In a medium skillet, toast the chipotles over moderate heat, turning, until pliable and fragrant, 1 to 2 minutes. Transfer the chiles to a food processor, add the hot water and let stand until softened, about 10 minutes.
Meanwhile, in the same skillet, toast the pecans over moderate heat, tossing, until browned in spots, 6 minutes. Add the toasted pecans to the food processor and let cool slightly, then puree the salsa until smooth.
In the skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over moderate heat, stirring, until softened and just starting to brown, 3 to 5 minutes. Add the pecan-chipotle puree and cook, stirring, until hot, about 2 minutes. Season with salt and transfer the salsa to a bowl. Let cool completely before serving.
The purplish morita is the most common variety of dried chipotle in the US.