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Smoky Salsa Roja

By Claire SaffitzPhotography by Alex Lau
Image may contain Food and Ketchup
Alex Lau

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

Recipe information

  • Yield

    12 Servings

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 canned chipotle chile in adobo, chopped, plus 1 tsp. adobo sauce
2 tablespoons tomato paste
1 14.5-oz. can fire-roasted crushed tomatoes
Kosher salt and freshly ground black pepper
¼ cup apple cider vinegar
1 tablespoon robust-flavored (dark) molasses

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Let cool slightly, then transfer to a blender. Add vinegar and molasses and blend until smooth; taste, and season with salt and pepper.

    Step 4

    DO AHEAD: Salsa can be made 1 day ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 50 Fat (g) 2.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 160
TagsSalsaCondimentMexicanLatin AmericanCanned TomatoTomatoVegetableChipotleChileEasyDairy FreeNut FreeVeganVegetarianGluten FreeBon Appétit
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