A rich, smoky, and slightly sweet salsa from Veracruz, perfect for drizzling over grilled meats, tacos, or as a dip for tortilla chips.
Ingredients
- 2 (7½ oz) cans chipotle chiles en adobo (with canning liquid)
- 2 tablespoons molasses
- ¼ cup dark brown sugar (packed)
- ¼ cup balsamic vinegar or sweet sherry vinegar
- ½ cup water
- ¼ cup soy sauce
Instructions
Blend the Ingredients:
- Place the chipotle chiles (with canning liquid), molasses, brown sugar, vinegar, and water in a blender.
- Process until completely smooth.
Cook the Salsa:
- Transfer the blended mixture to a small saucepan.
- Cook over medium heat, stirring occasionally, until the salsa thickens to a consistency similar to runny ketchup, about 30 minutes.
Finish the Salsa:
- Remove from heat and stir in the soy sauce.
- Taste and adjust seasoning if necessary.
Serve:
- Let the salsa cool to room temperature before serving.
- Serve with grilled meats, tacos, or as a dip for tortilla chips.
Storage
- Store any leftover salsa in an airtight container in the refrigerator.
- Best consumed within 1–2 months.
- Stir before serving, especially if it has been refrigerated for a few days.
Notes
- This salsa is highly seasoned to preserve it for longer storage and to enhance its flavor.
- Adjust the amount of soy sauce to taste, depending on your preference for saltiness.
Variations
- Smokier — Add a chipotle in adobo.
- Less intense — Reduce the pasilla or mulato chiles.
Added Aug 27, 2026 · Updated Oct 26, 2026