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.