Salsa Negra I Made It

Salsa Negra

mommyluvs2cook 9 years ago
By: Littlesponger

I absolutely love the way everything is dry roasted in a pan before being blended. This ended up with a rich dark red color to it, a very pretty outcome for sure. The flavor was there, but we like heat in our salsa and this was mild to us, so at the end I added in a little habernero pepper powder that my BIL made. After that, it was perfect for us!! Served over beef tostadas :)

Salsa Negra
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NadineM 9 years ago said:

That is a interesting looking recipe. I have not seen tomatillo's in any of my regular stores. Maybe I can find a Mexican one somewhere here. Will have to check it out for sure. Thank you for pointing out this recipe. Great pic by the way.

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frankieanne 9 years ago said:

Gorgeous picture, Michelle. How long did it take you to make this?
There are tomatillos where I shop but I have yet to try them.

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Cosmicmother 9 years ago said:

Oh wow, that looks amazing! The roasting must give it a deep flavour and colour, sounds delish :)

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mommyluvs2cook 9 years ago said:

Thanks ladies! Nadine in my store they are next to all the pepper. Do keep an eye out for them, they are so good!

FA, I forgot to say that I double the recipe, so I had to do the roasting in 2 batches as my cast iron pan wasn't big enough. The poblanos took the longest. So I would say about 30-40 mins.

Shona, I think the roasting+the dried ancho helped with the dark color :)

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