Salsa Negra

What is salsa negra made of?

Now, of course, every cook has their own favorite blend of chiles and spices to use for this Black Salsa, but it’s often made with soy sauce or Worcestershire sauce, a blend of different kinds of darkly colored chiles peppers, and some spices to perk everything up.

How spicy is it?

I like to make mine medium spicy by leaving the membranes and the seeds out of the salsa. You can make it spicier with by adding the ribs and seeds. You can also up the heat with an additional jalapeno pepper.

And don’t be afraid to play around with different kinds of chile peppers here. I love serrano peppers for heat, and they would be fantastic. Add in some dried árbol chiles for a nice fruity spice.

How to make

This salsa is really easy to make, especially considering the lovely complex umami flavors that it has.

Basically, you’ll roast the vegetables under the broiler, pop them in the food processor for a quick puree, then mix it all together with some additional spices. That’s it.

Now, I like the broiler for roasting the veggies here. You’ll want a rimmed baking sheet to catch any juices, and it makes quick work of roasting everything all at the same time.

But, if you prefer to roast the peppers on the grill outside, you can do that as well. Maybe it’s way too hot to cook anything inside during the summer months. Just lay the peppers on the grill grates and let them blacken, turning them a few times while they roast. The onion can be cut into large pieces and grilled as well.

The peppers can also be roasted on a gas stove. Place the peppers on the stove grates and turn often with long handled tongs. Be careful as you do this, they can catch fire. And, I find that it makes the house smell quite a bit.

And, yes, you could make the salsa using a Molcajete or textured mortar and pestle, but the food processor is so much faster for this large amount of salsa.

Do I remove the tomato and pepper skins after roasting?

Good news, and less work! No, you don’t have to remove the skins after roasting. They blend right into the salsa. They provide a lightly bitter flavor to the salsa. If you want it less bitter, feel free to peel the skins off. They actually slip off easily after roasting.

Make-Ahead and Storage

How long does salsa negra last? I actually like it best when it’s made at least a couple of hours ahead. I find that the flavors meld together really well.

Place it in glass mason jars or other air tight containers and store in the fridge for up to 2 weeks.

Serving suggestions

Besides just serving this as chips and salsa on your football game day spread, this can be used in so many ways. And be sure to check out my guide to how to host a taco bar party.

You could even make your own salsa bar like in the restaurants. Have some (green) verde tomatillo salsa, roasted tomato salsa (my favorite), Enchilada salsa, and Easy restaurant style salsa.

It’s great in fish tacos. The flavors go so well with seafood. Try it on ceviche. Add it to some sauteed shrimp or on a shrimp bowl.

Stir some into marinades like my Carne Asada Marinade for extra kick.

Add a spoonful to rice or beans for a stellar side dish.