Place the pasilla and mulato chiles on the grill along with the tomatillos, habaneros, and onion. Char them all heavily over the grill. Toast the tortillas on the grill as well.
2
Soak the charred dried chiles in water for about 5–10 minutes to rehydrate and soften them.
3
Crumble the toasted tortillas and add them to a blender along with the rehydrated chiles, charred tomatillos, habaneros, garlic, and onion.
4
Add salt, sesame seeds, Worcestershire sauce, soy sauce, apple cider vinegar, and olive oil to the blender.
5
Blend until smooth and well combined, adjusting the texture as needed.
6
Pour the salsa negra into a serving dish and enjoy with tacos or other dishes.
PrimedTableBETA
