Fire Roasted Salsa Negra (black salsa)

Name: Fire Roasted Salsa Negra (black salsa)
Total time: 30 min
Yield: 15 servings
Ingredients: 4-5 dried red Hatch or other large red chile peppers; 2 pounds firm red tomatoes; 2 Jalapeno peppers; 2 fresh pasilla chile peppers; 1 medium red onion; 4 cloves garlic; 1 tsp salt; 1/2 tsp fresh cracked black pepper; 2 tsp chili powder; 2 tsp ground cumin; Juice of 1 lime; 2 Tbsp Worcestershire sauce; 1-2 Tbsp extra virgin olive oil; fresh cilantro leaves

User Reviews

3.7

825 reviews

Good

Total Time
30 mins
Servings
15 servings
Calories
35 kcal
Course
Appetizer, Condiments
Cuisine
Mexican

Fire Roasted Salsa Negra (black salsa)

Julie Valencia

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Fire Roasted Salsa Negra ~ this intense Mexican black salsa is made with roasted tomatoes and peppers for a deep dark color and a gutsy flavor.

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Ingredients

Servings

4-5 dried red Hatch or other large red chile peppers
2 pounds firm red tomatoes
2 Jalapeno peppers
2 fresh pasilla chile peppers about 10 ounces (substitute poblano if you can't find them)
1 medium red onion peeled and rough chopped
4 cloves garlic smashed and peeled
1 tsp salt
1/2 tsp fresh cracked black pepper
2 tsp chili powder
2 tsp ground cumin
Juice of 1 lime
2 Tbsp Worcestershire sauce
1-2 Tbsp extra virgin olive oil

garnish

fresh cilantro leaves

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Instructions

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.

Notes

I garnished with cilantro, but didn't put any in the salsa, feel free to puree a handful in if you like.
This Salsa Negra would make a great sauce for grilled chicken, or on tacos.

Nutrition Information

Show Details

Calories 35kcal (2%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Sodium 214mg (9%) Potassium 234mg (7%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 725IU (15%) Vitamin C 31mg (34%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 15servings

Amount Per Serving

Calories 35 kcal

% Daily Value*

Calories	35kcal	2%
Carbohydrates	6g	2%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	1g	5%
Sodium	214mg	9%
Potassium	234mg	5%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	725IU	15%
Vitamin C	31mg	34%
Calcium	19mg	2%
Iron	1mg	6%