Jul 11, 2011

Salsa de Chipotle Quemado (Burnt Chipotle Salsa)

Toasting dried chiles until they're brown and brittle creates a dark, smoky salsa that complements robust meats such as lamb and goat. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

Credit: Todd Coleman

MAKES ABOUT 1 1/3 CUPS

INGREDIENTS

1 1/4 oz. dried chipotle chiles (about 7), stemmed
3 tbsp. canola oil
1 small white onion, minced
1/4 cup agave syrup
1/4 cup apple cider vinegar
2 tsp. kosher salt
1 clove garlic, smashed

INSTRUCTIONS

1. Heat a 10" skillet over medium heat; add chiles and toast, turning occasionally, until blistered and blackened, about 8 minutes. Transfer to a blender and set aside. Return skillet to heat and add 2 tbsp. oil; add onion and cook, stirring, until soft and lightly caramelized, about 12 minutes. Transfer to blender, along with syrup, vinegar, salt, garlic, and 3/4 cup water; puree until smooth, about 2 minutes.

2. Heat remaining oil in skillet over medium-low heat, and then add puréed salsa; cook, stirring often, until salsa thickens and turns brick-red in color, about 45 minutes. Let cool.