Salsa Negra

Rinse the dried chipotle mora chilies.

Heat 3 tablespoons vegetable oil over medium heat in a cast-iron skillet. Add chilies and peeled garlic cloves and cook, stirring, until chilies are puffed and garlic is brown, about 5 minutes.

Transfer chilies to a bowl and set garlic aside. Soak chilies in hot water until soft, about 15 minutes.

Drain, and carefully remove stems, veins, and seeds. Puree chilies, garlic, and 2 cups water in a food processor or blender.

Heat another 1/4 cup oil in skillet over medium heat. Add chilie puree and cook, stirring with a wooden spoon, until mixture begins to stick to pan, about 10 minutes. Season with salt.