SALSA NEGRA
This is a distinctive sauce with a deep sweet-smoky flavor that matches its almost black color.The striking, almost burnt, flavor is achieved by deep frying dried chipotles ,before soaking them in a brown sugar bath, and then simmering the sauce to perfection.The final searing and simmering of the sauce is essential to achieving a deep and well balanced flavor and should not be skipped.This recipe uses chiles moritas-small chipotles that are wrinkled and blackish(the type you usually find pickled in adobo),not the small tan colored chipotles.You absolutely cannot sub canned chipotles in this recipe.This recipe is originally from a Rick Bayless cookbook(that's why its so good!).
Provided by strangelittlebeast
Categories Sauces
Time 40m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- If you are using piloncillo,break it into smaller pieces with a hammer or cut it into chunks with a large heavy knife.Bring water and sugar to a boil in a medium saucepan.Remove from heat and stir until the sugar dissolves.
- Pour oil in a pan to a depth of 1/4 inch and heat over medium.Remove the stems from the chiles and discard.Add about half of the chiles to the hot oil and fry,stirring constantly,for 2 minutes.They should smell toasty.
- Remove the chiles with a slotted spoon and place in the pot of hot sugar water.
- Repeat steps 2 and 3 with the remaining chiles.
- Pour off the oil and discard.In the same pan fry the whole peeled garlic cloves in the thin film of oil that remains.Cook for 4 minutes,stirring occasionally, allowing the garlic to become golden but not burn.
- Puree the chiles and garlic with all of the sugar water until smooth.Strain to remove hard seeds and tough bits of skin.
- Heat the pan over medium high ;you may not need to add oil if there is enough in the pan leftover.When the pan is hot add the chile puree(it should sizzle and sputter )and stir constantly for 1 minute.Lower the heat to medium low and continue cooking for 20 minutes,stirring often.After 20 minutes the sauce should be very thick(like tomato paste) and have a dark shiny burgundy-black color.
- Serve as a sauce with gorditas,shrimp,eggs ,or anything you like.
Nutrition Facts : Calories 803.5, Fat 55.9, SaturatedFat 7.2, Sodium 51.4, Carbohydrate 76.8, Fiber 10.7, Sugar 45.3, Protein 14.4
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Awais sb
[email protected]This salsa is a must-try for any salsa lover. It's the perfect combination of smoky, spicy, and sweet.
Maneesh Srvm
[email protected]This salsa is a great gift idea. I've given it to friends and family and they've all loved it.
Robert Rogers
[email protected]This salsa is the perfect party food. It's easy to make and everyone loves it.
Temi OvO
[email protected]This salsa is a great way to add some flavor to your meals. I've been using it on everything from tacos to grilled chicken.
G0SS1P SW4G
[email protected]I love how this salsa can be made ahead of time. It's a great time-saver for busy weeknights.
Muhammad Sadiq
[email protected]This salsa is a great way to use up leftover tomatoes. I always have a few extra tomatoes lying around, and this is a great way to use them up.
Yige Man
[email protected]I've tried many salsa negra recipes, but this one is by far the best. It's the perfect combination of flavors and textures.
Kambuza Nambeya
[email protected]This salsa is the perfect balance of smoky, spicy, and sweet. It's my new favorite salsa recipe.
POWERhouse TV
[email protected]I love the presentation of this salsa. The black color is so striking. It's a great way to impress your guests.
Official Nabeel
[email protected]This salsa is super easy to make. I was able to whip it up in just a few minutes. It's a great recipe for busy weeknights.
Moe Dogg
[email protected]I'm not usually a fan of black salsa, but this recipe changed my mind. It's so flavorful and addictive. I can't stop eating it!
Naomi Mogire
[email protected]5/5 stars! This salsa is a hit with my family and friends. We love the smoky, spicy flavor. It's the perfect addition to any Mexican dish.
Puja Khanal
[email protected]This salsa is so flavorful and versatile. I've used it as a topping for tacos, burritos, and even eggs. It's also great for dipping chips or vegetables.
Hridoy Music Company
[email protected]I was a bit skeptical about the tamarind paste at first, but it really adds a unique and tangy flavor to the salsa. It's a great way to change up your usual salsa recipe.
Dlawer Hossain
[email protected]I'm a big fan of spicy salsas, and this one definitely delivers. The chipotle peppers give it a nice kick, but it's not too overwhelming. I love the smoky flavor from the roasted tomatoes and garlic as well.
Jade Alexandra
[email protected]This salsa negra is an absolute delight! The combination of flavors is incredible. It has the perfect balance of smokiness, spiciness, and sweetness. I highly recommend trying this recipe.