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.
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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.
