Salsa Negra Receita

Unleash the rich, smoky depths of flavor with this authentic Salsa Negra! This recipe, inspired by Rick Bayless, uses deeply fried chiles moritas (small, wrinkled chipotles) for an intensely dark, sweet, and smoky sauce unlike any other. The crucial frying and simmering process creates a complex, well-balanced flavor profile that's simply unforgettable. Don't be fooled by canned chipotles—this recipe demands the real deal for that authentic, almost burnt, flavor. Perfect for elevating gorditas, shrimp, eggs, or any dish that craves a bold, smoky kick!

Preparo 15 min

Cozimento 40 min

Calorias 803.5 kcal

Proteína 28g

Avaliação Seja o primeiro

125

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Salsa Negra

1 cup brown sugar (if not using piloncillo)
1 cup water
Chilies
2-3 tablespoons vegetable oil
Garlic Cloves

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Como fazer Salsa Negra

If using piloncillo, break it into smaller pieces using a hammer or chop into chunks with a large knife.
In a medium saucepan, combine 1 cup water and 1 cup brown sugar. Bring to a boil over medium heat.
Remove from heat and stir until the sugar is completely dissolved.
Pour ¼ inch of vegetable oil into a skillet or frying pan and heat over medium heat.
Remove and discard the stems from 10-12 chiles moritas (small, wrinkled, blackish chipotles; NOT canned).
Add about half of the chiles to the hot oil and fry, stirring constantly, for 2 minutes, until fragrant and slightly toasted.
Remove the chiles with a slotted spoon and place them in the pot of hot sugar water.
Repeat steps 6 and 7 with the remaining chiles.
Pour off the excess oil from the skillet, reserving about 1 tablespoon.
Add 4-6 whole peeled garlic cloves to the skillet with the reserved oil and fry for 4 minutes, stirring occasionally, until golden brown but not burnt.
Combine the chiles, garlic, and sugar water in a blender and puree until completely smooth.
Strain the puree through a fine-mesh sieve to remove any hard seeds or tough bits of skin.
Heat the same skillet over medium-high heat. If necessary, add 1 tablespoon of oil.
Add the chile puree to the hot skillet and stir constantly for 1 minute.
Reduce the heat to medium-low and continue to cook for 20 minutes, stirring frequently, until the sauce thickens considerably and reaches a dark, shiny burgundy-black color.
Serve your intensely flavorful Salsa Negra as a sauce with gorditas, shrimp, eggs, or your favorite dishes.