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.
Recipe information
Yield
12 Servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Let cool slightly, then transfer to a blender. Add vinegar and molasses and blend until smooth; taste, and season with salt and pepper.
Step 4
DO AHEAD: Salsa can be made 1 day ahead. Cover and chill.
