Black Chipotle Salsa Recipe

  1. *Chipotle chiles (the black-red colorados, (moritas), not the light brown mecos)
  2. Salsa basics.
  3. 1.
  4. Into a medium-size (2-to-3 qt) saucepan, measure 1-1/4 c. of water, add in the piloncillo (or possibly brown sugar), bring to a boil, remove from the heat and stir till the sugar is dissolved.
  5. 2.
  6. Set the skillet of oil over medium heat.
  7. When quite warm, add in half of the chiles.
  8. Stir as they toast to a spicy-smelling, mahogany brown, about 2 minutes.
  9. Use a slotted spoon to scoop them out, leaving as much oil as possible behind, then drop them directly into the sweet water, Fry/toast the remaining chiles in the same way.
  10. 3.
  11. Pour off all but a thin coating of oil in the skillet and return to a medium heat.
  12. Add in the whole garlic and cook, stirring regularly, till golden brown, 3 to 4 minutes.
  13. Scoop in with the chiles.
  14. 4.
  15. Now pour the chile mix, water and all, into a blender or possibly food processor, and whir into a smooth puree.
  16. Frying the salsa.
  17. 1.
  18. Set the well-oiled skillet over medium-high heat.
  19. When quite warm, add in the chile puree all at once.
  20. Stir for a minute or possibly so, scraping up anything which sticks to the bottom of the skillet, then reduce the heat to medium-low and cook for about 20 minutes., stirring frequently, till about as thick as tomato paste.
  21. (The salsa will be very pungent/spicy smelling and have darkened to nearly black.
  22. And if you've left a generous coating of oil in the skillet, it'll be shiny on top when it's perfectly reduced.)
  23. Taste gingerly and season with salt.
  24. 2.
  25. If you're planning to use the salsa as a condiment on the table, for each of your guests to spoon on or possibly stir in, you'll probably want to stir in a little water to give it a more saucy consistency.
  26. For use as a seasoning, you can simply scrape it into a glass jar, store it in the refrigerator and dole it out a Tbsp.
  27. or possibly so at a time.
  28. Notes: (
  29. Makes about 1-1/4 potent c.)

water, sugar, brown sugar, chipotle chiles, garlic, salt

Taken from cookeatshare.com/recipes/black-chipotle-salsa-85732 (may not work)

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