Salsa Negra
Smoky, bold, and irresistibly rich, Salsa Negra (Black Sauce) is the ultimate condiment for those who crave depth of flavor in every bite. This authentic Mexican sauce is crafted from toasted chipotle and ancho chilies, which lend a smoky heat and deep, earthy undertones. Sweetened with piloncillo or dark brown sugar and balanced with the tang of apple cider vinegar, it's a perfect harmony of sweet, spicy, and tangy. Garlic cloves, roasted to caramelized perfection, add an aromatic depth, while a final simmer ensures a velvety smooth and bold finish. Whether drizzled over tacos, slathered on grilled meats, or used as a dip for tortilla chips, this versatile salsa will elevate any dish. Quick to prepare in just under 30 minutes and easy to store, Salsa Negra is a must-have for lovers of homemade, flavor-packed Mexican sauces.
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Recipe Information
Ingredients
- 6 pieces Dried chipotle chilies
- 4 pieces Dried ancho chilies
- 6 pieces Garlic cloves
- 3 tablespoons Vegetable oil
- 2 tablespoons Piloncillo or dark brown sugar
- 2 tablespoons Apple cider vinegar
- 1 cup Water
- 1 teaspoon Salt
Instructions
Start by removing the stems and seeds from the dried chipotle and ancho chilies. Use scissors to make the process easier.
Heat a large skillet or pan over medium heat. Dry-toast the chilies for 1-2 minutes on each side, pressing them gently with a spatula until they release a smoky aroma. Be careful not to burn them.
Transfer the toasted chilies to a bowl and cover them with warm water. Let them soak for 10-15 minutes until soft.
Meanwhile, in the same skillet, heat the vegetable oil over medium heat. Add the garlic cloves (with skin on) and sauté them for 3-4 minutes, turning occasionally, until the skins are slightly charred and the cloves are tender. Once done, peel the garlic and set aside.
Drain the soaked chilies and add them to a blender or food processor. Add the peeled garlic, piloncillo or dark brown sugar, apple cider vinegar, water, and salt.
Blend the mixture until smooth. If the sauce is too thick, add an additional 1-2 tablespoons of water until you reach your desired consistency.
Taste and adjust the seasoning with more salt, sugar, or vinegar, if needed.
Transfer the Salsa Negra to a small saucepan and simmer over low heat for 5-7 minutes, stirring occasionally. This will help the flavors meld together beautifully.
Allow the sauce to cool slightly before serving. Store any leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 24.6 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
