Salsa de Chipotle Quemado (Burnt Chipotle Salsa)

Name: Salsa de Chipotle Quemado (Burnt Chipotle Salsa)
Total time: PT0D0H0M
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

TODD COLEMAN

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

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Instructions

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.

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.