Salsa Negra Secret Sauce Recipes

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ENCHILADA SAUCE "SALSA NEGRA"



Enchilada Sauce

Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!

Provided by Isabel

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 16

Number Of Ingredients 7

3 dried negro (pasilla) chile peppers, stemmed and seeded
¾ pound fresh tomatillos, husks removed
¼ white onion
1 clove garlic, peeled
water to cover
¾ pound Roma tomatoes, halved lengthwise
½ teaspoon chicken bouillon granules, or to taste

Steps:

  • Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
  • Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
  • Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

Nutrition Facts : Calories 16.3 calories, Carbohydrate 3 g, Fat 0.5 g, Fiber 1 g, Protein 0.6 g, Sodium 15.1 mg, Sugar 1.5 g

SALSA NEGRA | SECRET SAUCE



SALSA NEGRA | SECRET SAUCE image

Yield 1 pint

Number Of Ingredients 5

2 (7-1/2 oz.) cans chipotle chiles en adobe [we reduce to one can and it's still spicy!]
2 Tablespoons molasses
1/4 cup (packed) dark brown sugar
1/4 cup balsamic vinegar or sweet sherry vinegar
1/4 cup soy sauce

Steps:

  • 1) Place the chiles (with canning liquid), molasses, sugar, vinegar and 1/2 cup water in a blender and process until completely smooth. Scrape into a small saucepan over medium heat. 2) Let the mixture come to a brisk simmer, then turn the heat to medium-low and continue simmering, stirring regularly, until the mixture is the consistency of tomato paste, about 30 minutes. 3) Remove from the heat and stir in the soy sauce. If necessary, add water, a splash at a time, until the salsa is the consistency of runny ketchup. Cool, taste, and season with salt if needed. Keep it: Refrigerate salsa in a tightly covered pint-sized jar, where it will keep for a month or two. SUGGESTION: Stir Salsa Negra into cream cheese with crumbled bacon for an amazing dip or bagel spread.

SALSA NEGRA



Salsa Negra image

This is a distinctive sauce with a deep sweet-smoky flavor that matches its almost black color.The striking, almost burnt, flavor is achieved by deep frying dried chipotles ,before soaking them in a brown sugar bath, and then simmering the sauce to perfection.The final searing and simmering of the sauce is essential to achieving a deep and well balanced flavor and should not be skipped.This recipe uses chiles moritas-small chipotles that are wrinkled and blackish(the type you usually find pickled in adobo),not the small tan colored chipotles.You absolutely cannot sub canned chipotles in this recipe.This recipe is originally from a Rick Bayless cookbook(that's why its so good!).

Provided by strangelittlebeast

Categories     Sauces

Time 40m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 5

2 1/2 ounces piloncillo sugar or 1/3 cup dark brown sugar
1 1/4 cups water
50 (4 ounce) dried chipotles moritas chilies (small reddish-black chipotles)
2 cups oil (this amount will vary depending on the size of your pan)
3 garlic cloves, peeled

Steps:

  • If you are using piloncillo,break it into smaller pieces with a hammer or cut it into chunks with a large heavy knife.Bring water and sugar to a boil in a medium saucepan.Remove from heat and stir until the sugar dissolves.
  • Pour oil in a pan to a depth of 1/4 inch and heat over medium.Remove the stems from the chiles and discard.Add about half of the chiles to the hot oil and fry,stirring constantly,for 2 minutes.They should smell toasty.
  • Remove the chiles with a slotted spoon and place in the pot of hot sugar water.
  • Repeat steps 2 and 3 with the remaining chiles.
  • Pour off the oil and discard.In the same pan fry the whole peeled garlic cloves in the thin film of oil that remains.Cook for 4 minutes,stirring occasionally, allowing the garlic to become golden but not burn.
  • Puree the chiles and garlic with all of the sugar water until smooth.Strain to remove hard seeds and tough bits of skin.
  • Heat the pan over medium high ;you may not need to add oil if there is enough in the pan leftover.When the pan is hot add the chile puree(it should sizzle and sputter )and stir constantly for 1 minute.Lower the heat to medium low and continue cooking for 20 minutes,stirring often.After 20 minutes the sauce should be very thick(like tomato paste) and have a dark shiny burgundy-black color.
  • Serve as a sauce with gorditas,shrimp,eggs ,or anything you like.

Nutrition Facts : Calories 803.5, Fat 55.9, SaturatedFat 7.2, Sodium 51.4, Carbohydrate 76.8, Fiber 10.7, Sugar 45.3, Protein 14.4

GRANDMA SKERSTON'S SECRET SALSA



Grandma Skerston's Secret Salsa image

This is my favorite salsa recipe given to me by my mother-in-law! Everyone in our family loves it!

Provided by LISABRIAN

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 20m

Yield 12

Number Of Ingredients 8

4 serrano chile peppers, chopped, or more to taste
4 green onions, chopped, or more to taste
4 cloves garlic, chopped
5 roma (plum) tomatoes, chopped
1 bunch fresh cilantro, stems removed
1 (28 ounce) can crushed tomatoes (such as Contadina®)
1 pinch white sugar
1 pinch lemon pepper, or to taste

Steps:

  • Process serrano peppers, green onions, and garlic in a food processor until finely chopped. Add roma tomatoes and cilantro; pulse until desired consistency is reached. Transfer tomato mixture to a large bowl.
  • Stir crushed tomatoes into tomato mixture. Add sugar and lemon pepper to salsa and stir to combine.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.9 g, Fat 0.3 g, Fiber 1.9 g, Protein 1.6 g, Sodium 110.1 mg, Sugar 1 g

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Top Asked Questions

How do you make salsa negra?
This is a recipe I found for the Salsa Negra (or Salsa Baja) from Baja Fresh. The trick behind the flavor (and color) in this recipe is the heavily roasted tomatoes. Set your oven to Broil - High. Cover a cookie sheet with aluminum foil, and coat with a non-stick cooking spray.
What is black garlic salsa negra?
Chef Carlos Salgado makes this smoky, spicy, rich salsa negra with black garlic and two types of dried chile. He also uses it to spike rice and beans, but you may want to put it on absolutely everything. Slideshow: More Salsa Recipes
How to make salsa negra with avocado cream?
Taste and adjust the seasoning and consistency of the avocado cream with more salt, water, lime or oil. To make the salsa negra, combine the oil and the chillies in a large saucepan. Bring to a simmer over a medium–low heat, stirring frequently for about 5–7 minutes until fragrant and the chillies are slightly browning in spots.
What can I do with this secret ingredient salsa?
This secret ingredient salsa is filled with fresh ingredients bursting with authentic flavor. Throw everything into a blender and have on the table in 10 minutes or less! Perfect to serve alongside chips, with chicken and rice, or over tacos. What tomatoes should I use for this recipe?

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