- 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
- Kosher salt
- 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.