This flavor-packed Salsa Negra recipe creates a rich, dark paste that can then be used as a base for many things. This is really unique recipe for the adventurous that brings out the flavor of the Dried Chipotle Chiles.

This recipe is naturally gluten free.

The Chiles

The chiles for this recipe are Moritas and Pasilla Negra. These are both dark chiles that will contribute to our black salsa. The Pasilla Negra are known as ‘The Molé Chile’ and are often used in molé. They are very fruity in a dark way. The Moritas are dried Chipotles, which in turn are Smoked Jalapenos. They pack some heat with a lot of flavor. They have become one of our favorite ingredients to add to everything!

Watch a Video

Here is a video of the 2 Cooks in the Kitchen making Salsa Negra.

The Ingredients For Salsa Negra

• 12 Morita Chiles
• 4 Pasilla Chiles stems and seeds removed
• 1/4 Onion, diced
• 5 Garlic Cloves, minced
• 3/4+ Cup Avocado or Olive Oil divided
• 1 1/2 Cup+ Water divided
• 1/4 Cup White Vinegar
• 1/2 tsp Salt

Dice the Onion and Garlic

We have some preparation to do with our ingredients. Dice the onion and then peel and chop the garlic.

Remove Stems and Seeds From the Pasilla Negra Chiles

Remove the stems and seeds from the Pasilla Negra Chiles.

Saute Onion, Garlic and Chiles

Heat 1/4 cup of oil in a saucepan over medium heat. Add the onions and garlic and then cook for 5 minutes, stirring occasionally. Next we add the chiles and then saute them. The Moritas will puff up as they cook.

Add Water and Boil

Next we add 1 cup of water, bring it to a boil and then let it simmer for 10 minutes. This will reconstitute all the chiles and get them ready for the blender. Remove from heat and let this cool down a little before going any further. I let it cool for 20 minutes. The chiles soak up a lot of the water as well.

Transfer To The Blender

Now we tip the contents of the pan into the blender and blend it smooth.

Add Oil and Water To Blend It Smooth

Blending this is a process. It will require at least 1/4 cup of additional water and then 1/4 cup of oil to be added. Keep working it and add the least amount of liquid you can while still getting it smooth. Adding oil will lighten the sauce somewhat as it emulsifies in the blender but that will darken again in the next steps.

Cook the Sauce In Oil

Now we heat 1/4 cup of oil in a small saucepan over medium heat. Put the contents of the blender into the pan and then let it fry for 10 minutes. The sauce will darken some in this time. Put 1/2 cup of water into the blender and then pulse briefly to get the rest of the sauce. We’ll add it to our pan after the first 10 minutes of cooking.

Add Vinegar

Now add what’s left in the blender and then 1/4 cup of white vinegar. Continue cooking, stirring frequently, until the sauce reduces and then darkens. The sauce will splash all over the place so be sure to have a lid handy.

Add More Oil

After 10 minutes of frying the sauce will have darkened considerably. We still want to keep frying it so remove it from the heat momentarily and then add another 1/4 cup of oil. Then return to the heat and cook for up to 40 minutes, stirring frequently. The sauce should be thick and really dark. After 20 minutes or so, taste it and add salt if needed.

How To Use Salsa Negra

This creates a thick, rich sauce that carries a concentrated dried chile flavor. To use it in a dish it needs something added to it. Chicken Broth would smooth it into a nice sauce for chicken or chayote squash. Maybe some tomato pureed with it for a nice dip. We have a video with some ideas.

• Salsa Negra sauce for Chicken Thighs
• Taco Sauce

Here are some more salsa ideas:

• Pico de Gallo
• Chipotle Ranch Dressing and Dip
• Smoky Four Pepper Salsa
• Morita Salsa
• Arbol Salsa

If you enjoyed this recipe subscribe to our Youtube Channel and share on social media.

Print