....then try this:

take a few dried chipotles and grind them up in a coffee/spice mill until
they're flecks (not powder). Simmer in hot oil for a few minutes and then
pour the whole thing into a jar. Let stand for a couple of hours. What you
have is a 'sauce' you can brush on meats and fish that celebrates the flavor
of the chile and doesn't cover up the flavor of the meat or the chipotle,
for that matter.

Jack