Best 3 Salsa Negra Recipes

SALSA NEGRA

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.

ENCHILADA SAUCE "SALSA NEGRA"

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.

CHIPOTLE SALSA NEGRA (DARK CHIPOTLE SALSA)

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.