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.


  • 1¼ oz. dried chipotle chiles (about 7), stemmed
  • 3 tbsp. canola oil
  • 1 small white onion, minced
  • ¼ cups agave syrup
  • ¼ cups apple cider vinegar
  • 2 tsp. kosher salt
  • 1 clove garlic, smashed


Step 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 ¾ cup water; puree until smooth, about 2 minutes.

Step 2

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

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.