Salsa negra begins with dried chiles. What inspired this post for salsa negra? A nice follower on Instagram asked me if I had a recipe for this salsa and surprisingly enough, I didn’t! Lol! So the wheels in my head begin to spin, grabbed my notebook and begin searching online. One thing is for sure, when one researches recipes online, there can be a wide spectrum between one recipe and the next. One thing I did gather from everything I read was that chile pasilla was one of the key ingredients. Next thing I did was message my good friend Mely at Mexico In My Kitchen . She’s is like a walking encyclopedia when it comes to authentic Mexican recipes. I explained to her the ingredients I was planning on using and she gave me some great tips on achieving that beautiful almost black color for this salsa negra!
After you prepare this delicious salsa negra, you can add another easy cooking technique to your Mexican recipes! So easy and tasty!
- 2-3 chile dried chile pasilla
- 12 chile dried chile morita
- 1/4 white onion roughly chopped
- 2 cloves of garlic smashed
- 1/3 cup grapeseed oil
- 2 tsp caldo de pollo chicken bouillon granules
- 2 1/2 C water
- 2 tablespoons of white vinegar
- Salt to taste
- Remove the stems and seeds from the dried chiles and tear the chile pasilla into smaller pieces. Set aside.
- To a sauce pan, add 1/4 cup of oil and heat to medium low. Add the dried chiles, onion and garlic. Cook until the chiles become aromatic and the onion and garlic soften.
- Add 1 cup of water to the sauce pan and raise heat to medium. When it comes to a boil, reduce and simmer for 10 minutes. Remove from heat and let sit for 20 minutes.
- Transfer all of the ingredients including the liquid to the blender. Add the bouillon and blend on high until smooth. I suggest blending for at least 1 minute, then scrape down the sides and blend again for 1 minute. Set aside.
- In a sauce pan, preheat 4 tablespoons of oil to medium heat for a few minutes. Add the salsa from the blender to the saucepan. Add the vinegar and stir well to combine. Cook the salsa for a good 10-15 minutes or until it becomes thick and dark in color. If you need to add a little more oil that's ok.
- Once the salsa is really dark in color, you can thin it out with some of the remaining water that is reserved. Remember to taste for salt if you add water. If adding the water, cook for a few more minutes.
Notes: I sometimes will leave the salsa in that thick paste form and store it that way. Then when I get ready to use it, I will thin it out with some chicken broth. Enjoy as is for tacos or use it as an adobo or thin it out for a sauce in your favorite recipes.