Forktionary

Salsa Negra Recipe

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!

Prep Time 15 mins
Cook Time 40 mins
Calories 803.5 kcal
Protein 28g
Rating 5.0 (1 Reviews)
Salsa Negra 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Salsa Negra

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How to Make Salsa Negra

  1. If using piloncillo, break it into smaller pieces using a hammer or chop into chunks with a large knife.
  2. In a medium saucepan, combine 1 cup water and 1 cup brown sugar. Bring to a boil over medium heat.
  3. Remove from heat and stir until the sugar is completely dissolved.
  4. Pour ¼ inch of vegetable oil into a skillet or frying pan and heat over medium heat.
  5. Remove and discard the stems from 10-12 chiles moritas (small, wrinkled, blackish chipotles; NOT canned).
  6. Add about half of the chiles to the hot oil and fry, stirring constantly, for 2 minutes, until fragrant and slightly toasted.
  7. Remove the chiles with a slotted spoon and place them in the pot of hot sugar water.
  8. Repeat steps 6 and 7 with the remaining chiles.
  9. Pour off the excess oil from the skillet, reserving about 1 tablespoon.
  10. 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.
  11. Combine the chiles, garlic, and sugar water in a blender and puree until completely smooth.
  12. Strain the puree through a fine-mesh sieve to remove any hard seeds or tough bits of skin.
  13. Heat the same skillet over medium-high heat. If necessary, add 1 tablespoon of oil.
  14. Add the chile puree to the hot skillet and stir constantly for 1 minute.
  15. 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.
  16. Serve your intensely flavorful Salsa Negra as a sauce with gorditas, shrimp, eggs, or your favorite dishes.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

181g

Fat

36g

Carbs

25g

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Recipe Tags (Choose a tag and find related recipes!)

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