Tonight I'm searing some pork tenderloin medaillons, and sauteeing some potatoes.
I would like to try to make a chipotle sauce for the pork, but not from canned chipotle in adobo, rather from dried chipotle. I recently made such a sauce with dried guajillo and it was nice and simple (no added flavors): basically I roasted the guajillos, then soaked them in water, then mashed them through a strainer, then seasoned (salt only). That's it.
I'd like to attempt the same thing with the chipotle. Good idea? Bad idea? Any comments? My guess is I don't need to roast the chipotle first, but maybe that'll help release the flavor anyway?