Originally posted July 31, 2014

Red Salsa Negra

Red Salsa Negra by Sarah Xiong

No vinegar needed. The tomatos add enough tartness.


  • Mix of dried chilis
  • - 3 guajillo, 20 arbol, 2 chipolte, 2 new mexico, 2 negra
  • 3 garlic cloves
  • 1/2 white onion
  • 2 large tomatoes
  • 3 tsp salt
  • black pepper
  • 1/2 cup chili water
about 3 cups


Stem and seed the chilis. Dry fry for about 2 minutes and then add water to cover the chilis. Let soak for 30 minutes.

Put lightly oiled garlic, onion and tomatoes in 400 degree oven. Leave til charred.

Put all ingredients in a blender. Add some of the soaking water from the chilis into the blender. Add salt to taste.



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