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
- 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.
- 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.