From Soleil, in Austin

1/2 white onion, peeled and roughly chopped
4 garlic cloves, peeled
8 ounces mission figs, dried, stemmed, and quartered
2 guajillo chiles, stemmed and seeded
1 bay leaf
1 quart water
1 teaspoon chipotle, canned in adobo
1 1/2 teaspoons sherry wine
1 1/2 teaspoons kosher salt
1 teaspoon black pepper

Sweat the onion and garlic for 5 minutes in a saucepan. Add the rest of the ingredients and reduce by a third. Then purée.