Salsa Negra Secret Sauce Recipes

SALSA

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

FIRE ROASTED SALSA NEGRA (BLACK SALSA)

Steps:

• Cover the dried chiles with boiling water and let soak for 30 minutes. Make sure they are covered by the water.
• While the chiles soak, turn your broiler on high, and set the rack at the highest setting. Line a baking sheet with foil and arrange the tomatoes on it. Broil for about 15 minutes, turning occasionally, until the tomatoes are blackened all over. Set aside.
• Do the same with the pasilla and jalapeno peppers, leave them whole, don't chop. When they are blackened all over, remove and set aside.
• Repeat the procedure with the soaked peppers.
• Put the onion and the garlic in the food processor and pulse until finely minced. Turn into a large bowl. Add the salt, pepper, spices, lime juice and Worcestershire sauce.
• Chop the blackened tomatoes in quarters, and puree, in the food processor, working in batches if necessary. Add the puree to the bowl with the onions and spices.
• Remove and discard the stems from all the peppers and chop them in half. Puree them in the processor, and then add to the bowl. Note: I did not remove the seeds from the peppers.
• Add the olive oil to the bowl and blend everything together. Cover and refrigerate until chilled, or until ready to serve. Be sure to taste the salsa prior to serving to adjust any of the seasonings. Note, this is a relatively thick salsa.

ENCHILADA SAUCE "SALSA NEGRA"

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.

CHIPOTLE SALSA NEGRA (DARK CHIPOTLE SALSA)

Steps:

• Rinse chiles.
• Heat half of the oil in a cast-iron skillet over medium heat. Add chiles and garlic and cook, stirring, about 5 minutes (chiles will be puffed and garlic browned). Set garlic aside.
• Transfer chiles to a bowl and cover with hot water. Let soak until soft (about 15 minutes). Drain and remove stems, seeds and veins.
• Purée chiles, garlic and 2 cups water (I use the chile-soaking water).
• Heat the other 3 tablespoons of oil in the same skillet over medium-high heat. When the oil is hot, add the pureed salsa and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.

SALSA NEGRA | SECRET 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.