Salsa Negra

Photo shows a thick black sauce in a jar

5 from 1 vote

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

Prep Time15

Active Time1

Total Time1 15

Course: Salsa, Sauces

Cuisine: Gluten Free, Mexican

Keyword: Gluten free, Mexican Cooking, Molé, Salsa

Yield: 1/8 cups

Calories: 21kcal

Author: 2 Cooks in the Kitchen

Materials

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

Heat 1/4 cup oil in a saucepan over medium heat. Add the garlic and onions and saute for 5 minutes.
Add the chiles and saute for another 10 minutes. Let cool for 20 minutes.
Put the contents of the pan into a blender with 1/2 cup water. Pulse. It will be very thick.
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.
Heat 1/4 cup of oil in a small saucepan. Add the contents of the blender and fry for 10 minutes.
Add 1/2 cup water to the blender and pulse briefly. Add to the saucepan.
Add 1/4 cup white vinegar and let the mixture fry for up to 40 more minutes.
After 20 minutes add the salt.
After 40 minutes the sauce should be quite dark and quite thick.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

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.

Nutrition