Step

• 1

  Cover the dried red chiles with boiling water and let stand until softened, about 30 minutes. Drain well. Discard the stems and seeds and finely chop the chiles.

• 2

  When ready to cook, set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

• 3

  Place the tomato, stem side down, in the center of the grill. Cover and cook, turning occasionally, until softened and charred all over, about 10 minutes.

• 4

  Meanwhile, thread the garlic clove and onion onto a skewer. Place the skewer at the edge of the fire, where it is cooler. Cover and cook, turning, until lightly browned and just softened, about 8 minutes. core and peel the tomato.

• 5

  In a blender, combine the tomato with the reconstituted chiles, grilled garlic and onion, chipotle and adobo sauce, cilantro and lime juice; puree until smooth. Scrape the salsa into a bowl and season with salt and pepper.

• 6

  The salsa can be refrigerated overnight. Bring to room temperature before serving. Enjoy!