Adds an intense, smoky heat to grilled meats, stews and tacos.
In a blender, combine the chiptole chiles with the molasses, balsamic vinegar, brown sugar and 1/4 cup of the water. Blend until the mixture is smooth.
Strain the sweet chipotle puree through a fine strainer into a small saucepan, pressing on the solides with a spatula to extract as much of the puree as possible.
Simmer the chipotle sauce over moderately low heat, stirring frequently with a heatproof rubber spatula, until it is very thick, pasty and reduced to 3/4 cup, about 20 minutes. Remove the salsa from the heat. Stir in the soy sauce and remaining 1/4 cup of water. Serve the salsa negra hot or at room temperature.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 73 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 558.4mg | 19 % | |
Potassium 117.7mg | 3 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 17.1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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