📝 About This Recipe
This deep, dark, and mysterious salsa is a powerhouse of flavor, characterized by the intense smokiness of oil-fried Chiles Pasilla and Chiles de Árbol. Unlike fresh salsas, Salsa Negra (Black Salsa) offers a rich, nutty profile with a sophisticated bitterness that is balanced by toasted garlic and tangy vinegar. It is a versatile pantry staple that adds an elegant, umami-rich heat to everything from street tacos to high-end roasted meats.
🥗 Ingredients
The Dried Chiles
- 10 pieces Pasilla Chiles (stems removed, wiped clean with a damp cloth)
- 15-20 pieces Chile de Árbol (stems removed; adjust for desired heat level)
Aromatics & Nuts
- 8 cloves Garlic (peeled and left whole)
- 1/2 piece White Onion (cut into thick wedges)
- 1/4 cup Raw Peanuts (unsalted)
- 2 tablespoons Sesame Seeds (raw)
Frying & Blending
- 1 cup Vegetable Oil (or any neutral oil like grapeseed)
- 2 tablespoons Apple Cider Vinegar (provides essential acidity)
- 1 teaspoon Piloncillo or Brown Sugar (to balance the bitterness)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 5 pieces Whole Black Peppercorns (crushed)
👨🍳 Instructions
-
1
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. You want the oil shimmering but not smoking.
-
2
Add the whole garlic cloves and onion wedges to the oil. Fry them slowly until they are deeply golden brown and softened, about 5-7 minutes. Remove with a slotted spoon and set aside.
-
3
In the same oil, add the peanuts and sesame seeds. Fry for 2-3 minutes until the seeds are golden and the peanuts smell toasted. Remove with a fine-mesh strainer and set aside.
-
4
Now, work with the chiles. Start with the Pasilla chiles. Fry them in batches for about 30-45 seconds. They will puff up and change color slightly. Do not let them burn or they will become overly bitter.
-
5
Add the Chiles de Árbol to the oil. These fry very quickly—usually 15-20 seconds. Remove them the moment they turn a deep, dark red.
-
6
Turn off the heat and allow the oil to cool for at least 10 minutes. This is a crucial safety step before blending.
-
7
Place the fried chiles, garlic, onions, peanuts, and sesame seeds into a high-speed blender.
-
8
Pour the cooled frying oil over the ingredients in the blender. This oil is now infused with incredible toasted chile flavor.
-
9
Add the apple cider vinegar, piloncillo (or brown sugar), sea salt, and peppercorns.
-
10
Pulse the blender several times to break down the large pieces, then blend on high for 1-2 minutes until the sauce is completely smooth and looks like dark obsidian glass.
-
11
Taste the salsa. It should be smoky, spicy, and savory. If it feels too thick, you can add a tablespoon of water or more oil, but it should be a thick, spoonable paste.
-
12
Transfer to a clean glass jar. Let it sit for at least an hour before serving to allow the flavors to meld perfectly.
💡 Chef's Tips
Always wipe your dried chiles with a damp cloth to remove dust before frying. Watch the chiles like a hawk; the difference between 'perfectly toasted' and 'burnt' is only a matter of seconds. If the salsa is too spicy, add an extra teaspoon of sugar or more roasted garlic to mellow the heat. This salsa is oil-based, meaning it acts as a preserve; it will stay fresh in the refrigerator for up to 3 weeks. For a chunkier texture, pulse the nuts and seeds at the very end rather than blending them into the base.
🍽️ Serving Suggestions
Drizzle over grilled octopus or shrimp for an instant smoky elevation. Serve as a condiment for Tacos de Carne Asada with plenty of fresh lime. Stir a spoonful into a bowl of Ramen or chicken soup for a Mexican-Asian fusion kick. Use as a marinade for thick-cut pork chops before hitting the grill. Pair with a cold Mexican lager or a smoky Mezcal Negroni to complement the roasted notes.