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Chocolate & Salsa
Sweet though it may be, chocolate doesn't always have to be for dessert - in fact, it doesn't even have to be sweet and isn't in its natural form. Chocolate can work perfectly in savory dishes and sauces, such as this chocolate salsa recipe.
This salsa has plenty of chocolate flavor, but beware - it also packs some serious heat thanks to the inclusion of ancho chilies and chipotle peppers. If you like the complexity of Mexican mole sauces, then you will find a lot to love in this mole-inspired salsa.
Fiery, savory, densely packed with layer upon layer of flavors and offering just a hint of sweetness, this is a salsa, which is less for dipping than for cooking and saucing dishes. Try using it as a sauce for pork or beef as well as anything else that strikes your fancy and prepare to amaze everyone at your table.
Hot, Smoky Chocolate Salsa
Ingredients -
4-5 dried ancho chilies, stems, and seeds removed
4 sun dried tomatoes (not packed in oil)
1 cup strong brewed coffee
3 tbsp slivered almonds, toasted
3 tbsp pepitas, toasted (omit if unavailable)
1-2 chipotle pepper in adobo sauce (adjust quantity to taste)
2 tbsp grated chocolate - preferably Mexican chocolate, though any semi-sweet chocolate may be substituted
½ tsp cumin
½ tsp cinnamon
Preparation:
This is a recipe, which is a little more demanding than most salsa recipes; you are going to need a little time and a food processor in order to make this chocolate salsa properly.
Begin by removing the stems and seeds from the anchos with a sharp knife and soak them, along with the sun-dried tomatoes, in the coffee to rehydrate. While they soak, toast the almonds and pepitas (if using) in a dry skillet over medium-high heat, tossing frequently. You can also remove the stem from the chipotle peppers and grate the chocolate while you wait.
Once the peppers and tomatoes are semi-rehydrated, add them, along with the remaining ingredients to a food processor, and blend well. The consistency of this chocolate salsa recipe will end up being more like a sauce than a salsa per se; but with a salsa as delicious as this, we doubt anyone will complain.
