6 to 10chiles morita, or 4 to 6 chipotles in adobo
1small white or yellow onion, quartered
4 to 6 clovesgarlic, unpeeled and whole
Heat a comal or skillet or heavy frying pan over medium-high heat for a few minutes. When it's hot, set the xoconostles on the comal to char a bit. Set the onions down so flat sides are touching the comal. Put the garlic cloves around the edges of the pan.
If there is any space left on the comal or pan, toast the dried chiles for about 90 seconds, turning them every 15 seconds or so so they do not burn. When the chiles are toasted, set them in a bowl and pour boiling water over them just to cover, about 2 cups. Cover the bowl and set aside.
Keep turning and charring the xoconostles, onions and garlic until you get some nice blackening. Remove from the heat. Put the xoconostles in a plastic bag to steam for 15 minutes.
Roughly chop the onion and put in a blender. Peel the garlic, roughly chop it and put that in the blender. Remove the chiles from the water, chop and add to the blender. Save the soaking water.
Slice the xoconostles in half. Scoop out the seeds. Ideally, you set all the seeds in a strainer set over a small bowl to catch any juices. Use a spoon to scoop out the fruit. It helps to slice off the flat top of the xoconostle first. Discard the skin. Add all this to the blender.
Puree the salsa and add salt to taste. This salsa will keep for at least a week in the fridge.