Best 3 Salsa Negra Recipes
Salsa negra, also known as black salsa, is a traditional Mexican sauce with a rich, complex flavor. It is made with a variety of ingredients, including dried chiles, tomatoes, onions, garlic, and spices. Salsa negra is typically used as a condiment for enchiladas, tacos, and other Mexican dishes. It can also be used as a marinade or dipping sauce.
This article provides three different recipes for salsa negra. The first recipe is a traditional recipe that uses dried chiles. The second recipe is a simplified version that uses canned tomatoes. The third recipe is a tomatillo-based salsa negra that has a slightly tangy flavor.
All of the recipes are easy to follow and can be made with ingredients that are readily available at most grocery stores. The traditional salsa negra recipe takes a little longer to make, but the results are worth the effort. The simplified recipe is a great option for busy weeknights. And the tomatillo-based salsa negra is a delicious twist on the classic recipe.
No matter which recipe you choose, you are sure to enjoy this delicious and versatile Mexican sauce.
ENCHILADA SAUCE "SALSA NEGRA"
Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!
Provided by Isabel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
- Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
- Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 3 g, Fat 0.5 g, Fiber 1 g, Protein 0.6 g, Sodium 15.1 mg, Sugar 1.5 g
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
CHIPOTLE SALSA NEGRA (DARK CHIPOTLE SALSA)
This recipe comes from a Saveur special issue in 2005. I'm going to post a series of recipes from this publication for safekeeping. Chipotles are my favorite chile, so this one sounds good!
Provided by KlynnPadilla
Categories Sauces
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Rinse chiles.
- Heat half of the oil in a cast-iron skillet over medium heat. Add chiles and garlic and cook, stirring, about 5 minutes (chiles will be puffed and garlic browned). Set garlic aside.
- Transfer chiles to a bowl and cover with hot water. Let soak until soft (about 15 minutes). Drain and remove stems, seeds and veins.
- Purée chiles, garlic and 2 cups water (I use the chile-soaking water).
- Heat the other 3 tablespoons of oil in the same skillet over medium-high heat. When the oil is hot, add the pureed salsa and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.
Tips:
- Use ripe, flavorful tomatoes. This will give your salsa a more robust flavor.
- Roast your tomatoes before making the salsa. This will caramelize the sugars in the tomatoes and give the salsa a smoky flavor.
- Use a variety of chiles in your salsa. This will give the salsa a more complex flavor profile.
- Don't be afraid to experiment with different spices and herbs in your salsa. This is a great way to create a unique and flavorful salsa.
- Let your salsa rest for at least 30 minutes before serving. This will allow the flavors to meld together.
Conclusion:
Salsa negra is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is smoky, spicy, and flavorful, and it is sure to be a hit with your family and friends. So next time you're looking for a new salsa recipe, be sure to give salsa negra a try.
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