Smoky Chipotle Salsa & Portobellos

Dried chilis add major depth.

Caramelization adds major depth.

Put them together? Major, major depth. (This guy gets it.)

Recipe first, b.s. about why I like smoky salsa later.

Ingredients:

• 2–3 chipotles in adobo

• 1 dried ancho chile, soaked and stemmed

• 2 tbsp tomato paste

• 2 garlic cloves

• ¼ cup chopped yellow onion

• 1 tbsp apple cider vinegar

• 1 tbsp orange juice

• 1 tsp honey (or maple syrup for plant-based)

• ½ tsp cumin

• ½ tsp smoked paprika

• 1 tbsp olive oil

• Cocoa powder (½ tsp)

• Salt to taste

• Water to thin (start with 2–3 tbsp)

Method:

1. Soak ancho chile in hot water for 20 minutes until soft. Remove stem and seeds.

2. In a pan, sauté onion and garlic in olive oil until just golden.

3. Add tomato paste, chipotles, ancho, cumin, paprika. Cook 1–2 min, stirring.

4. Transfer to a blender with vinegar, honey, and water. Blend until smooth.

After living in Texas for nearly 20 years and eating damn near my weight in tortilla chips at many a Tex-Mex restaurant, I can confidently say that while I am not an “expert” with chips and salsa, I am an enthusiast .

That has led me to try and discover a multitude of salsas and ways to use said salsas. So, here is a version that features the portobello mushroom.  

Beefy enough to eat like a steak, light enough to serve alongside one. Enjoy, and for the record…I could totally take you in a chips and salsa eating contest.