La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Salsa Negra

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 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

salsa negra close up on a wooden spoon

 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!  

salsa negra in a colorful bowl with wooden spoon

Challenge Yourself To Learn!

I won’t lie, you must have a little patience when preparing this recipe. it does require constant attention and stirring, lol! Better the salsa, than a needy boyfriend, ha, ha, ha!! I prefer the salsa any day!

salsa negra on tostadas

Salsa Negra!

I recently revisited this recipe and prepared it a few days ago. I have added some new images. The technique here is similar to cooking a mole sauce. Frying the salsa in oil or pork manteca will eventually yield a very dark color. Of course the flavors are concentrated and you will have a chile paste or salsa that will last for months!

Chile pasilla on a plate
if you cannot find the really dark chile pasilla, look for chile negro or chile mulato
chile morita dried chiles and cloves of garlic
chile morita tends to be smoky like chipotles
Look for dried chiles that are soft and pliable.
ingredients for salsa negra cooking in heavy pot
If dried chiles are brittle, the cooking water may be very bitter. If that is the case, drain out the water and add fresh when blending the chiles.
salsa negra ingredients in blended until very smooth
Any time oil is mixed into the chiles when blended, they will yield a reddish looking salsa.
Blended salsa negra before cooking it down
This is what the salsa will look like when you first blend it with a little water mixed in. Before cooking and reducing and frying it in the oil.
top view of salsa cooking in heavy pot
Constant stirring is the key to keep the salsa from burning.
salsa negra cooking down in pot, getting thicker and darker
You can see as it cooks and I add a little more oil, it begins to darken.
salsa negra reduced and dark on a wooden spoon
This is what it should look like when it is ready!
salsa negra after it has been fried in the oil and cooked until thick
And this is the salsa after it has reduced into a thick paste.
salsa negra on a tostada
Still in the thick paste form, I wanted to test it on a tostada as my friend Mely suggested.
salsa negra in a colorful bowl with wooden spoon

 

 

Salsa Negra

After you prepare this delicious salsa negra, you can add another easy cooking technique to your Mexican recipes! So easy and tasty!
4.75 from 8 votes
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Course: Salsa/Sauces
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Servings: 1 cup

Ingredients

Ingredients

  • 4 large chile dried chile pasilla
  • 12 chile dried chile morita
  • 1/4 white onion roughly chopped
  • 4-6 cloves of garlic smashed
  • 1 cup avocado, grapeseed or canola oil
  • 2 1/2 C water
  • 1/4 cup of white vinegar
  • Salt to taste

Instructions

Directions

  • Remove the stems and seeds from the dried chiles and tear the chile pasilla into smaller pieces. Set aside. Chile morita typically comes with no stems. Leave seeds intact.
  • To a sauce pan, add 1/4 cup of oil and heat to medium low. Add onion and garlic. Saute for 5-7 minutes. Add all the dried chiles and fry for 2 minutes. Cook until the chiles become aromatic and change slightly in color.
  • Add 1 1/2 cups 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. I suggest blending for at least 1 minute, then scrape down the sides and blend again for 1 minute. Set aside. If you have a power blender, it will blend smoothly quickly.
  • In a deep , heavy sauce pan, preheat 1/4 cup of oil to medium heat for a few minutes. Add the salsa from the blender It will be thick! Continue cooking the salsa, stirring often for the next 10-12 minutes.
  • Pour in 1 cup of water to the blender and swish around. Try to get as much of the remaining salsa off the sides. Pour into pot, along with the 1/4 cup of vinegar. Stir well to combine and continue cooking for 10 minutes until it reduces.
  • Mix in another 1/4 cup of oil and continue frying and reducing the salsa. Repeat cooking for another 10-12 minutes and then add more oil. Once again you are cooking it until it reduces and get very thick. When the salsa has cooked and fried enough, it will get darker, quickly. Season, to taste, with salt.
  • Once the salsa is really dark in color, you can thin it out with some water or leave it as a thick paste. Remember to taste for salt if you add water. If adding the water, cook for a few more minutes. Once it has cooled, store in an airtight container refrigerated for a few months.
  • If serving as a salsa, you can thin it out with some water or lime. If using as a marinade or an adobo, you can mix in spices like cumin, oregano, clove and cinnamon. Whisk it with a little olive oil for a quick seasoning or marinade on seafood or boneless chicken.

Notes

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.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

More New Photos!

This is what I had for lunch today! Oh, by the way, today is July 26, 2021!

previously cooked thin sliced shrimp mixed with salsa negra, lime, salt and pepper
To the previously cooked shrimp, I mixed in some of the reduced salsa negra with a squeeze of lime, salt and pepper, to taste.
thinned out smooth salsa negra on a spoon
Salsa negra made smooth with equal parts lime juice and water
shrimp mixed with salsa negra
Let’s build some tostadas!
shrimp tostada with salsa negra up close
Layers include, red tostada, mayonnaise, shrimp, pico de gallo, avocado, lime, salt, salsa and sliced serrano

Reader Interactions

Comments

  2. gramafox

    Gracias Pinita!! I’m loving your blogs. Why not try frying the chiles in lard or tallow like our Abuelas cooked with? It tastes way better and is also Healthier for our bodies!!

    Reply

    • Sonia

      If I had natural rendered pork lard. I would have, but avocado oil is the healthier option compared to that white pork lard that comes in a tub or brick.

      Reply

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