Salsa Negra with Chipotle

1. 1

   In a blender, combine the chipotle chiles with the molasses, balsamic vinegar, dark brown sugar and 1/4 cup of the water.

2. 2

   Blend until the mixture is smooth.

3. 3

   Strain the sweet chipotle puree through a fine strainer into a small saucepan, pressing on the solids with a spatula to extract as much of the puree as possible.

4. 4

   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.

5. 5

   Remove the salsa from the heat.

6. 6

   Stir in the soy sauce and remaining 1/4 cup of water.

7. 7

   Serve the salsa negra hot or at room temperature.

* Per serving · 4 servings · Values may vary.