Salsa Negra
A deep, smoky black salsa made with toasted dried chiles and garlic, perfect for enhancing any dish.
35 min6 servingsMediumMexican
71kcal / serving
1.1 gprotein
6.3 gcarbs
5.1 gfat
Ingredients
- 5 pieces Chile pasilla
- 3 pieces Chile ancho
- 2 pieces Chile guajillo
- 4 cloves Garlic
- ½ piece White onion
- 2 pieces Tomatillo
- 1 to taste Salt
- 1 cup Water
- 2 tablespoons Neutral vegetable oil
Directions
- Remove veins and seeds from pasilla, ancho, and guajillo chiles. Lightly toast on a comal until fragrant, avoiding burning.
- Roast peeled garlic, half an onion, and tomatillos until charred.
- Soak toasted chiles in hot water for 20 minutes until soft.
- Blend soaked chiles, garlic, onion, tomatillos, and salt. Add soaking water if needed to achieve a fluid salsa consistency.
- Heat vegetable oil in a skillet. Fry the blended salsa over medium-low heat for 10-15 minutes, stirring to thicken and concentrate flavors.
- Adjust salt and let cool.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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