Salsa de Chipotle Quemado
Toasting dried chiles until they're brown and brittle creates a dark, smoky salsa that complements robust meats such as lamb and goat. Todd Coleman
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Toasting dried chiles until they’re brown and brittle creates a dark, smoky salsa that complements robust meats such as lamb and goat.

Salsa de Chipotle Quemado (Burnt Chipotle Salsa) 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.

Ingredients

  • 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

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

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