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Smoky Salsa Roja

Smoky Salsa Roja

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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.


  • 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

Recipe Preparation

  • 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.

  • 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.

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

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

Nutritional Content

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) 160Reviews SectionThis was very easy and very delicious. Found this when looking how to use up the rest of my chipotle in adobo after cooking Our site's Vegetarian Chili. I did sub brown sugar for molasses. Will make again!AnonymousAtlanta, GA04/17/20This was delicious! I also made a version where I swapped chipotle with same volume gochujang, and it was also delicious!! Not the same smokiness but recommend trying :)

Watch the video: The Two Sisters Ep. 2. Authentic Mexican Red Roasted Salsa (June 2022).


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