After 25 minutes, wipe out the skillet. Add two tablespoons of neutral oil and heat over medium heat. Add onion and cook until translucent;4-5 minutes. Add garlic and cook for 30 seconds more. Transfer mixture to a food processor or blender. Drain chiles, reserving soaking liquid. Add chiles,salt, almond butter, tahini and lime juice to onion mixture. Puree until smooth, adding reserved soaking liquid (4-6 oz/ ½ - ¾ cup) as needed to help puree and achieve desired consistency. Serve immediately or store in the refrigerator.