Method
- Add all ingredients from part 1 to a sauce pan and add enough water to cover the chilis. Simmer until the chilis are completely rehydrated (about 15-20mins).
- Remove chili stems, bay leaf, cinnamon stick and cloves, then add the chilis and all the liquid to a blender or food processor, along with all of the part 2 ingredients.
- Blend until smooth, then press the resulting sauce through a fine mesh sieve to remove any remaining solids (aka chili seeds).
- Season to taste with salt and/or a splash of dark soy sauce.
Variations
- Increase or reduce the number of Chipotles to adjust the heat