Salsa Negra
Salsa Negra - kvalifood.com
Salsa negra is a concentrated, dark chile condiment from central Mexico. The color comes from deeply toasted dried chiles combined with roasted vegetables. Soy sauce is a common addition in Mexican cooking that adds umami depth. This is a bold condiment, not a dipping salsa.
Use it sparingly on tacos, tortas, grilled meats, or eggs. A small spoonful stirred into soups or stews adds deep, smoky complexity.
Makes ca. 2 cups
Ingredients
- 30 g dried pasilla chiles (ca. 4), stemmed, seeded
- 10 g dried morita chiles (ca. 3 small), stemmed
- 5 g dried arbol chiles (ca. 4), stemmed
- 200 g tomatillos (ca. 3 medium), husked, rinsed
- 150 g Roma tomatoes (ca. 2 medium)
- 50 g white onion (ca. 1/2 small), in chunks
- 20 g garlic (ca. 4 large cloves), peeled
- 350 ml boiling water
- 2 tbsp soy sauce (ca. 30 ml)
- 1 tbsp brown sugar (or piloncillo, ca. 15 g)
- 1 tbsp vinegar, white or cider (ca. 15 ml)
- salt, to taste
Directions
Broil tomatillos, tomatoes, onion, and garlic 15-20 minutes, turning halfway. Remove garlic after 12-15 minutes.
Toast chiles in a dry skillet, 1-2 minutes per side. Soak in 350 ml boiling water for 20 minutes.
Blend soaked chiles and soaking liquid with garlic and onion until smooth.
Add tomatillos and tomatoes. Blend on low, keeping some texture.
Simmer in a saucepan over medium-low heat 15-20 minutes until reduced to a thick paste.
Stir in soy sauce, sugar, and vinegar. Adjust salt.
Cool. Keeps 3-4 weeks refrigerated.
Notes
- For a simpler version, use only pasilla chiles (40 g total).
- Piloncillo is preferable to brown sugar if available.
See Also
Salsa de Cacahuate (Simple Peanut-Arbol)
Salsa Macha
Cooked Salsa Verde
Roasted Salsa Verde
