SALSA NEGRA
This is a distinctive sauce with a deep sweet-smoky flavor that matches its almost black color.The striking, almost burnt, flavor is achieved by deep frying dried chipotles ,before soaking them in a brown sugar bath, and then simmering the sauce to perfection.The final searing and simmering of the sauce is essential to achieving a deep and well balanced flavor and should not be skipped.This recipe uses chiles moritas-small chipotles that are wrinkled and blackish(the type you usually find pickled in adobo),not the small tan colored chipotles.You absolutely cannot sub canned chipotles in this recipe.This recipe is originally from a Rick Bayless cookbook(that's why its so good!).
Provided by strangelittlebeast
Categories Sauces
Time 40m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 803.5, Fat 55.9, SaturatedFat 7.2, Sodium 51.4, Carbohydrate 76.8, Fiber 10.7, Sugar 45.3, Protein 14.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #sauces #condiments-etc #vegetables #mexican #heirloom-historical #salsas #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #peppers
You'll also love
Ollie Bain
[email protected]This salsa recipe is too complicated. I'm not going to bother.
uzi Play
[email protected]I'm allergic to tomatoes, so I can't try this salsa. But it looks delicious!
Perr Gacke
[email protected]I'm not a big fan of salsa, but this recipe has me intrigued. I might have to give it a try.
Haqnawaz Rajoka
[email protected]This salsa negra looks amazing. I'm definitely going to give it a try.
Jahangir Tareen
[email protected]I can't wait to try this salsa recipe. It sounds delicious!
Jakir Sheikh
[email protected]This salsa is a great way to add some excitement to your next Mexican meal.
Tessy Omenogor
[email protected]I love that this salsa is made with fresh ingredients. It really makes a difference in the flavor.
Nii Korley
[email protected]This is the best salsa negra I've ever had. It's so flavorful and has just the right amount of heat.
abraham lateef
[email protected]This salsa is the perfect balance of sweet and spicy. It's also very versatile and can be used on a variety of dishes.
Hibiki
[email protected]I've never made salsa negra before, but this recipe made it so easy. It turned out great and I'll definitely be making it again.
sharleen Km
[email protected]This salsa is a great way to use up leftover tomatoes. It's also a great way to add some flavor to your favorite Mexican dishes.
Mark Eshun
[email protected]This salsa is so easy to make and it's so delicious. I love that I can control the level of spiciness by adjusting the amount of chipotle peppers I add.
MD MX Ramzan
[email protected]I love the smoky flavor that the ancho chiles give to this salsa. It's the perfect addition to any Mexican dish.
Hamdi Al-Khatib
[email protected]This salsa is a bit time-consuming to make, but it's definitely worth the effort. The flavor is out of this world!
Mdanuwar husen
[email protected]I'm not usually a fan of spicy food, but this salsa is the exception. It has just the right amount of heat, and the flavors are incredible.
Emrul Kayes
[email protected]This is my new favorite salsa recipe. It's so versatile and can be used on tacos, burritos, enchiladas, or just as a dip with chips.
Vicent Isanga
[email protected]I made this salsa for a Mexican-themed party and it was a huge success. Everyone loved it!
Tawsif Mahbub
[email protected]This salsa is amazing! It's so easy to make and it's packed with flavor. I love the combination of sweet, sour, and spicy.
Indian Boy
[email protected]I've always been a fan of salsa negra, but this recipe takes it to the next level. The addition of ancho chiles and coffee gives it a unique and smoky flavor that I just can't get enough of.
Rabiali Rabiali
[email protected]This salsa negra recipe was a hit at my last dinner party! The flavors were complex and delicious, and it was the perfect accompaniment to grilled meats and vegetables.