INGREDIENTS
12
dried chipotle peppers (stems and seeds removed)
12
dried guajilllo peppers (stems and seeds removed)
2 cups
boiling water
2
small to medium sized onions
1
head garlic (separated into cloves but not peeled)
2
lbs plum or Roma tomatoes
2
lbs tomatillos (husks removed)
1 cup
bottled lime juice
1 tbsp
honey (agave, or raw sugar)
1 1/2 tsp
kosher salt