- 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
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.