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Salsa Negra
This Salsa Negra is a bold, smoky, and spicy salsa with deep, complex flavors from charred ingredients, dried chiles, and habaneros. The burnt corn tortilla adds a unique smokiness, while fresh avocado, tomato, and cilantro balance the heat with a touch of brightness. Perfect for drizzling over tacos, grilled meats, or enjoying with tortilla chips!
Equipment
Ingredients
- 4 tomatillos
- 2 dried chiles negros, deseeded and deveined
- 1/8 onion
- 2 garlic cloves
- 1-3 habaneros, depending on desired heat level
- 1 burnt corn tortilla, burned in the oven at 500 degrees for 10 minutes
- 1/2 small avocado, diced
- 1 roma tomato, diced
- 1/4 white onion, diced
- 1/4 bunch of cilantro, chopped
Instructions
- In a small pot filled with boiling water, boil the tomatillos, dried chiles, onion, garlic and habaneros until cooked through, about 12-15 minutes.
- Blend the dried chiles, onion, garlic, habaneros, burnt tortilla and 1/2 cup of the cooking water until completely smooth, then add the tomatillos and pulse a few times until it reaches your desired consistency.
- Pour the salsa into a small serving bowl and add salt to taste, chopped onion, avocado, tomato and cilantro. Thin the salsa with a little bit of water if needed, then stir to combine and enjoy!
Notes
- Adjust the spice level by adding more or fewer habaneros—start with one and build up as needed.
- Burning the tortilla properly is key; it should be blackened but not completely turned to ash for the best smoky flavor.
- For a thinner salsa, add a little more cooking water when blending until you reach your desired consistency.
- Let the flavors meld by letting the salsa sit for at least 10-15 minutes before serving—this enhances the depth of flavor!
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