{"id":289,"date":"2011-10-02T21:54:32","date_gmt":"2011-10-03T02:54:32","guid":{"rendered":"http:\/\/thewilhelmscook.com\/?p=289"},"modified":"2011-10-02T21:54:32","modified_gmt":"2011-10-03T02:54:32","slug":"salsa-negra","status":"publish","type":"post","link":"http:\/\/thewilhelmscook.tempotech.net\/?p=289","title":{"rendered":"Salsa Negra"},"content":{"rendered":"

I made this salsa from my hero Rick Bayless, and it is delicious and a departure from typical red Tapatio\/Tabasco-type hot sauces.\u00a0 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).\u00a0 But this is a keeper.<\/p>\n

Salsa Negra
\nFood & Wine July 2011<\/a><\/p>\n

3\/4 cup chipotles in adobo sauce (from a 7-ounce can), stemmed and coarsely chopped
\n1 tablespoon molasses, preferably unsulfured
\n3 tablespoons balsamic vinegar
\n2 tablespoons dark brown sugar
\n1\/2 cup water
\n2 tablespoons soy sauce<\/p>\n

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.\u00a0 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.\u00a0 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<\/em> hot or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"

I made this salsa from my hero Rick Bayless, and it is delicious and a departure from typical red Tapatio\/Tabasco-type hot sauces.\u00a0 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).\u00a0 But this is a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[68],"tags":[36,69],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/289"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=289"}],"version-history":[{"count":3,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/289\/revisions"}],"predecessor-version":[{"id":292,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/289\/revisions\/292"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=289"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}