Place between half to all of the chilies and their adobe canning sauce in a blender. Exact quantity depends on how spicy you’d like it.. the more chilies the spicier the sauce will be! Add the molasses, vinegar, sugar and ½ cup water. Process until completely smooth.
Pour mixture into a small sauce pan set over medium heat and bring to a moil. Turn the heat down to medium-low and simmer, stirring regularly, until the mixture is the consistency of ketchup, about 30 minutes.
Remove the salsa negra from the heat and stir in the soy sauce.
If necessary to thin it out, add some water, until desired consistency is reached.
Let the salsa negra cool and taste to season it with salt if necessary.
Transfer the salsa to a pint-size jar and store, covered, in the refrigerator, where it will last for 1-2 months.
Preheat oven to 350 F degrees.
Pat salmon dry with a paper town cut into steaks if you’d like or leave filet whole. Place skin side down on a baking sheet. Sprinke lightly with salt. Smother with salsa negra on the salmon with a brush or spatula and let sit for at least 10 minutes and up to 30.
Bake for 15-25 minutes, until salmon is cooked through. Exact time will vary depending on thickness of filet and if it’s cut into steaks or the filet is left whole. Insert the tip of a knife into the thickest part of the salmon, if it’s pink and flakes easily, it’s cooked through.
Top with a seasonally fresh fruit salsa. For the strawberry salsa recipe, check out this post.