1 1/4 c. Seeded and chopped ripe plum tomatoes
1/4 c. Kalamata olives, halved (did not use)
1 large garlic clove, minced
2 T. Minced fresh chives
2 T. Chopped fresh basil
1 T. Olive oil
1 T. Capers, drained
2 t. Lemon juice
8 six ounce red snapper filets or 2 pounds large scallops
2 T. Olive oil
Kosher salt
Black pepper

To make salsa, in a medium bowl, combine tomatoes, (olives), garlic, chives, basil, 1 T. olive oil, capers, and lemon juice. Cover salsa with plastic and let stand for 30 minutes at room temperature. Salt and pepper fish, grill or sauté. Top with salsa and serve.

I made this salsa from my hero Rick Bayless, and it is delicious and a departure from typical red Tapatio/Tabasco-type hot sauces.  It was extremely spicy when we first made it, but we think it mellowed out considerably after a few days in the fridge, (if such a thing is possible).  But this is a keeper.

Salsa Negra
Food & Wine July 2011

3/4 cup chipotles in adobo sauce (from a 7-ounce can), stemmed and coarsely chopped
1 tablespoon molasses, preferably unsulfured
3 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
1/2 cup water
2 tablespoons soy sauce

In a blender, combine the chipotle chiles with the molasses, balsamic vinegar, dark brown sugar and 1/4 cup of the water. Blend until the mixture is smooth.  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.  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. Remove the salsa from the heat. Stir in the soy sauce and remaining 1/4 cup of water. Serve the salsa negra hot or at room temperature.