Salsa Negra

January 17, 2022

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.