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Sweet and Sour Maple Syrup Salsa

Sweet And Sour Maple Syrup Salsa

Here’s a salsa that has the profile of a pesto and can also be used as a dip with tortillas. Use as a baste for grilled meats, chicken or rack of lamb. Serve the remaining salsa as a condiment.

Keeps well for days once refrigerated.



  1. 1

    Roast the chiles in a dry, hot pan and caramelize lightly. Let cool and remove the seeds, stems and placenta.

  2. 2

    Place in a bowl and barely cover with boiling water. Let soak for 15 minutes.

  3. 3

    Meanwhile, roast the un-peeled garlic cloves in a pan, for 5 to 6 minutes. Peel the cloves and pound in a mortar with the cinnamon and salt.

  4. 4

    Drain the chiles and pound in the mortar** with the garlic purée until a thick paste is obtained (there could be small pieces of chiles remaining).

  5. 5

    Blend in the maple syrup and taste. The salsa should not be too salty or too sweet. If need be, add maple syrup or salt.