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🌶️ Salsa Negra

A rich, smoky, and slightly sweet salsa from Veracruz, perfect for drizzling over grilled meats, tacos, or as a dip for tortilla chips.

Ingredients

  • 2 (7½ oz) cans chipotle chiles en adobo (with canning liquid)
  • 2 tablespoons molasses
  • ¼ cup dark brown sugar (packed)
  • ¼ cup balsamic vinegar or sweet sherry vinegar
  • ½ cup water
  • ¼ cup soy sauce

Instructions

  1. Blend the Ingredients:
  2. Place the chipotle chiles (with canning liquid), molasses, brown sugar, vinegar, and water in a blender.

  3. Process until completely smooth.

  4. Cook the Salsa:

  5. Transfer the blended mixture to a small saucepan.

  6. Cook over medium heat, stirring occasionally, until the salsa thickens to a consistency similar to runny ketchup, about 30 minutes.

  7. Finish the Salsa:

  8. Remove from heat and stir in the soy sauce.

  9. Taste and adjust seasoning if necessary.

  10. Serve:

  11. Let the salsa cool to room temperature before serving.
  12. Serve with grilled meats, tacos, or as a dip for tortilla chips.

Storage

  • Store any leftover salsa in an airtight container in the refrigerator.
  • Best consumed within 1–2 months.
  • Stir before serving, especially if it has been refrigerated for a few days.

Notes

  • This salsa is highly seasoned to preserve it for longer storage and to enhance its flavor.
  • Adjust the amount of soy sauce to taste, depending on your preference for saltiness.

Watch the original recipe