2 Cooks in the Kitchen - Salsa Negra

dried black chiles

🥗Healthier: fresh chiles

💰Cheaper: dried red chiles

Fresh chiles offer a milder flavor, while dried red chiles are more accessible.

vinegar

🥗Healthier: lime juice

💰Cheaper: apple cider vinegar

Lime juice adds freshness, while apple cider vinegar is often less expensive.

Remove stems and seeds from 12 morita chiles and 4 pasilla peppers.

Chop 1/4 onion and 5 garlic cloves.

Heat 1/4 cup oil in a saucepan.

Cook chopped onion and garlic in the oil until fragrant.

Add the chopped peppers to the saucepan and cook until aromatic and slightly caramelized.

Add water and bring to a boil, then boil for 10 minutes.

Turn off the burner and let the mixture cool for 20 minutes.

Blend the cooled mixture, adding more water if necessary to achieve a smooth consistency.

Heat another 1/4 cup of oil in a smaller pan and add the blended mixture.

Cook for 10 minutes, stirring frequently, and add more water if needed.

Add 1/4 cup white vinegar and continue cooking for another 10 minutes.

Add salt to taste and continue cooking until the salsa darkens and thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary