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Chipotle Salsa Negra (Dark Chipotle Salsa)

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“This recipe comes from a Saveur special issue in 2005. I'm going to post a series of recipes from this publication for safekeeping. Chipotles are my favorite chile, so this one sounds good!”
READY IN:
35mins
YIELD:
1.5 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Rinse chiles.
  2. Heat half of the oil in a cast-iron skillet over medium heat. Add chiles and garlic and cook, stirring, about 5 minutes (chiles will be puffed and garlic browned). Set garlic aside.
  3. Transfer chiles to a bowl and cover with hot water. Let soak until soft (about 15 minutes). Drain and remove stems, seeds and veins.
  4. Purée chiles, garlic and 2 cups water (I use the chile-soaking water).
  5. Heat the other 3 tablespoons of oil in the same skillet over medium-high heat. When the oil is hot, add the pureed salsa and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.

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