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Salsa Negra

After you prepare this delicious salsa negra, you can add another easy cooking technique to your Mexican recipes! So easy and tasty!
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.