How To Make Salsa Negra

Salsa Negra

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!

Photo shows dried chiles
Moritas and Pasilla Negra Chiles

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.

Photo shows the chiles cooking in the pan
Add the Chiles to the Onions and Garlic
Photo shows puffed Morita Chile
Moritas Puff Up

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.

Image shows chiles and onions going into the blender
Tip the Pan Contents Into the Blender

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.

Photo shows smooth sauce in the blender that is lighter in color
Sauce Has Lightened In Color

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.

After 10 minutes the sauce has darkened
After 10 Minutes 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.

Photo shows darkened sauce in the pan
Then After 10 More Minutes

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.

Photo shows the sauce done in the pan
The Sauce Is Ready

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.

Here are some more salsa ideas:

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Photo shows a thick black sauce in a jar

Salsa Negra

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  • Author: 2 Cooks in the Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 15 minutes
  • Yield: 2 cups 1x
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This flavor-packed recipe creates a rich, dark paste that can 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


Ingredients

Units Scale
  • 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

Instructions

  1. Heat 1/4 cup oil in a saucepan over medium heat. Add the garlic and onions and saute for 5 minutes.
  2. Add the chiles and saute for another 10 minutes. Let cool for 20 minutes.
  3. Put the contents of the pan into a blender with 1/2 cup water. Pulse. It will be very thick.
  4. Add 1/4 cup oil and pulse some more. Keep scraping down the sides of the blender and working the mixture, adding more oil or water as needed without letting it get too thin.
  5. Heat 1/4 cup of oil in a small saucepan. Add the contents of the blender and fry for 10 minutes.
  6. Add 1/2 cup water to the blender and pulse briefly. Add to the saucepan.
  7. Add 1/4 cup white vinegar and let the mixture fry for up to 40 more minutes.
  8. After 20 minutes add the salt.
  9. After 40 minutes the sauce should be quite dark and quite thick.

Notes

This recipe creates a thick, strong flavored paste. uses include thinning with broth and using as a sauce. Puree with tomato and use as a dip or salsa. Put a little of it as is on a taco.

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