Instructions: Mix 4-5 tablespoons Adobo de Chjle Ancho with 1 1/2 tablespoons of balsamic vinegar and 1 tablespoon of brown sugar. Use this to marinate 4 salmon fillets (you can also choose sea bass, mahimahi or snapper) for a few minutes, then lay on a baking sheet and set about 6 inches below a hot broiler. After about 4 minutes, flip them over, drizzle on any marinade left in the bowl and broil a few more minutes, until the fish flakes under firm pressure.

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