SALSA NEGRA | SECRET SAUCE

SALSA NEGRA | SECRET SAUCE image

Yield 1 pint

Number Of Ingredients 5

2 (7-1/2 oz.) cans chipotle chiles en adobe [we reduce to one can and it's still spicy!]
2 Tablespoons molasses
1/4 cup (packed) dark brown sugar
1/4 cup balsamic vinegar or sweet sherry vinegar
1/4 cup soy sauce

Steps:

1) Place the chiles (with canning liquid), molasses, sugar, vinegar and 1/2 cup water in a blender and process until completely smooth. Scrape into a small saucepan over medium heat. 2) Let the mixture come to a brisk simmer, then turn the heat to medium-low and continue simmering, stirring regularly, until the mixture is the consistency of tomato paste, about 30 minutes. 3) Remove from the heat and stir in the soy sauce. If necessary, add water, a splash at a time, until the salsa is the consistency of runny ketchup. Cool, taste, and season with salt if needed. Keep it: Refrigerate salsa in a tightly covered pint-sized jar, where it will keep for a month or two. SUGGESTION: Stir Salsa Negra into cream cheese with crumbled bacon for an amazing dip or bagel spread.