1¼ oz. dried chipotle chiles (about 7), stemmed

3 tbsp. canola oil

1 small white onion, minced

¼ cups agave syrup

¼ cups apple cider vinegar

2 tsp. kosher salt

1 clove garlic, smashed


Heat a 10″ skillet over medium heat; add chiles and toast, turning occasionally, until blistered and blackened, about 8 minutes. Transfer to a blender and set aside. Return skillet to heat and add 2 tbsp. oil; add onion and cook, stirring, until soft and lightly caramelized, about 12 minutes. Transfer to blender, along with syrup, vinegar, salt, garlic, and ¾ cup water; puree until smooth, about 2 minutes.

Heat remaining oil in skillet over medium-low heat, and then add pureed salsa; cook, stirring often, until salsa thickens and turns brick-red in color, about 45 minutes. Let cool.

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