If you want a milder version, remove the seeds from the chilis before blending.
You could slather this marinade on just about anything: chicken breast, pork shoulder, corn, and summer squash, just to name a few. If you happen to have leftover, this marinade is perfect to add to a sofrito when making chili or tortilla soup.
2 whole chipotle chiles in adobo sauce
1 tablespoon adobo sauce
4 garlic cloves
juice of 1 lime
1 teaspoon salt
½ teaspoon cumin
½ teaspoon coriander
¼ cup packed cilantro leaves
2 tablespoons neutral oil
1. Combine all ingredients in a blender until smooth.