Salsa Negra By Drake
From drakeshattuck 11 years agoIngredients
- 1 QT water shopping list
- 1 Dry Ancho-Pasilla pepper shopping list
- 2 Dry chilis Negros peppers shopping list
- 4 Dry chilis Japonese (Japanese chilis) shopping list
- 1 clove fresh garlic shopping list
- 1 Slice white onion shopping list
- 8 Oz tomato sauce (Or use 3 or 4 fresh Romas, sin removed) shopping list
- 1 TBS olive oil shopping list
- 1 1/2 tsp salt shopping list
- 1/2 tsp cumin whole seed shopping list
- 1/2 tsp coriander whole seed shopping list
- 1/2 tsp white pepper corn whole seed shopping list
How to make it
- Remove the stems of all the chili peppers, break into pieces and place in a bowl (glass won't stain) with seeds, cover with water. Reserve the chili water after soak
- Soak the Peppers for an hour with room temperature water (hot water will make the peppers bitter) See Photo
- Heat the spices in a dry stainless steel pan until the first puff of smoke
- Place the salt in a mortise & pestel or a spice grinder along with the heated spices and grind into a powder See Photo
- Place the garlic and onion in the blender
- Strain the chilis and place them in in the blender with 1/4 cup of the chili water, the ground spice & salt mixture and olive oil
- Blend well into a paste. You want it thick so that the salsa comes out smooth See Photo
- Add the tomato sauce or tomatoes along with another 1/4 cup of chili water and blend well
- Enjoy with tortilla chips or over enchiladas, eggs or whatever you can think of.
- *If the tortilla chips you prefer are salty reduce the salt in the salsa by 1/2 tsp.
- *Use 1/2 of the seeds or less if you want a more mild salsa
- *Save the remaining Chili Water for Spanish Rice recipes




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