Serious Eats: Recipes

Ancho-Chipotle Salsa with Chocolate and Fried Almonds

[Photograph: Suzanne Lehrer]

Combining cocoa, sweet ancho, spicy, smoky chipotle, and toasty, fried almonds results in an earthy, slightly sweet flavor palette. Using chocolate doesn't make this a dessert salsa, but it was inspired by the flavor unsweetened cocoa brings to traditional mole sauces. This salsa is a bit on the thick side, which makes it perfect as a chip dip, or to slather onto tacos or quesadillas. I would probably even eat it on toast topped with a gooey fried egg.

The longer the salsa sits, the more the chocolate flavors come to the forefront. Serve it immediately for more of the chili flavor. The fried almonds would make a great bar snack on their own, especially with some added ground spices or smoky bacon.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at and on twitter @the_suzchef

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats