Smoked Chili Salsa

Five ingredients and a blender. That’s all it takes to make a salsa with enough smoky heat to wake up just about anything you put it on.

Chipotle peppers in adobo sauce bring the deep, smoldering fire. Tomato paste adds body. Brown sugar rounds out the edges with just enough sweetness, and red wine vinegar keeps everything sharp and balanced.

Spoon it over scrambled eggs, swirl it into black beans, or stir a tablespoon into soup for an instant hit of smoky depth.

Variations

• Milder version: Use half the can of chipotles and add more tomato paste to keep the volume without the scorching heat.
• Smoky BBQ drizzle: Thin it out with a splash more vinegar and use it as a glaze for grilled chicken or ribs.
• Creamy chipotle: Blend in a few tablespoons of sour cream or Greek yogurt for a smoky dipping sauce.