Smoky Salsa Negra Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
1 cups
Ingredients
  • 1 cup water
  • 3 tablespoons grated piloncillo (Mexican unrefined sugar) or brown sugar
  • 1 cup vegetable oil
  • 20 dried morita chiles, stemmed and seeded
  • ¼ cup raw skinless peanuts
  • 5 garlic cloves, unpeeled
  • 3 tablespoons minced ginger
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon kosher salt
Directions
  1. In a small saucepan, bring the water and piloncillo to a boil. Remove from the heat and stir until the sugar is dissolved. Keep warm.
  2. In a medium sauté pan, heat the vegetable oil over medium-high heat. Add the chiles and stir to toast until fragrant, 2 to 3 minutes. Using a slotted spoon, transfer the chiles to the sugar water.
  3. To the pan of oil, add the peanuts and toast until fragrant, 3 to 4 minutes. Using a slotted spoon, transfer the peanuts to the sugar water with the chiles. 4.Add the garlic cloves to the pan next and cook, turning as needed, until charred, 2 to 3 minutes. Peel the garlic skin off and add the cloves to the sugar water with the minced ginger, vinegar and salt.
  4. Transfer the whole mixture to a blender and purée until smooth. Use immediately or store in an airtight container in the refrigerator for up to 3 weeks.