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Smoky Salsa Roja
12
Steps
- Heat oil in a large skillet over medium-high. Cook onion and garlic, stirring occasionally, until onion is translucent and golden brown around the edges, 8–10 minutes.
- Add chipotle chile, adobo sauce, and tomato paste and cook, stirring, until they are slightly darkened, about 3 minutes. Add tomatoes; cook, stirring, until liquid is slightly thickened, about 5 minutes; season with salt and pepper.
- Let cool slightly, then transfer to a blender. Add vinegar and molasses and blend until smooth; taste, and season with salt and pepper.
- Do Ahead: Salsa can be made 1 day ahead. Cover and chill.
Originally published at Bonappetit.com. Reproduced for personal collection.
