Recipe For Salsa Negra

If necessary to thin it out add some water until desired consistency is reached.

Best salsa recipe food and wine. Char on all sides until blackened in parts removing the charred vegetables and chiles to a cutting board once blackened. Add the puree to the bowl with the onions and spices. Transfer the salsa to a pint size jar and store covered in the refrigerator where it will last for 1 2 months.

No point in sharing the one until i had shared the other. Cook the salsa for a good 10 15 minutes or until it becomes thick and dark in color. Heat a large grill pan to medium high heat.

And needless to say stay tuned for an awesome calabacitas recipe coming soon. Mexican salsa negra or black salsa made with sesame black garlic chiles cumin lime and oil. Salsa negra goes well on everything especially red meats.

Remove and discard the stems from all the peppers and chop them in half. Place chile peppers in the bottom of a small saucepan. Add tomatillos onion and garlic.

Chop the blackened tomatoes in quarters and puree in the food processor working in batches if necessary. If necessary add some water a little at a time until the salsa is the consistency of runny ketchup. Add the tomatillos garlic tomatoes onion ancho and poblano chiles.

Add the pureed tomatoespeppers to the onion mixture. Chop the fresh tomatoes and cilantro and add to the mixture. Cool taste and season with saltit may not need any depending on the saltiness of your soy sauce but keep in mind that salsa negra should be seasoned highly both to preserve it for longer storage and to make it useful as a seasoning.

Arrange tomatoes over tomatillos. And this recipe is so embarrassingly easy that it is pretty mortifying it took me so long. Let the salsa negra cool and taste to season it with salt if necessary.

Depending on their size each vegetable will char at a different rate. In a sauce pan preheat 4 tablespoons of oil to medium heat for a few minutes. In all seriousness the salsa negra was an integral part of the recipe.

Add the salsa from the blender to the saucepan. Pour in enough water to almost cover tomatillos. Stir it all together add the rest of the broth until the salsa has a slightly less than watery texture.

Remove from the heat. Add the vinegar and stir well to combine. Remove the salsa negra from the heat and stir in the soy sauce.