Mexican🥫 Sauces & condiments

Salsa Negra: Mexican Style Fire Roasted Taqueria Salsa

Name: Salsa Negra: Mexican Style Fire Roasted Taqueria Salsa
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 dried chile pasilla; 2 dried chile mulato; 2 tomatillos; 4 habanero peppers; ¼ white onion; 2 garlic cloves; ~2 tortillas; ½ tsp salt; ½ tsp sesame seeds; 2 tbsp Worcestershire sauce; 1 tsp soy sauce; 1 tbsp apple cider vinegar; 2 tbsp olive oil; ~¼ cups water

⏱ 25 min

A traditional Mexican dark salsa made with fire-roasted dried chiles, tomatillos, and habanero peppers. There is no single definitive recipe—each region and restaurant has its own style—but the signature technique is charring all ingredients over fire before blending into a rich, flavorful dark sauce.

Adapted from a video by ArnieTex

Salsa Negra Recipe: Mexican Style Fire Roasted Taqueria Salsa (with Habaneros, Tomatillos y más!)

Watch on YouTube

Ingredients

dried chile pasilla2
dried chile mulato2
tomatillos2
habanero peppers4
white onion¼
garlic cloves2
tortillas~2est.
salt½ tsp
sesame seeds½ tsp
Worcestershire sauce2 tbsp

Steps

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1
Split the dried chiles lengthwise and remove the seeds, then rinse with water.
2
Place all ingredients on the grill including the dried chiles, tomatillos, habanero peppers, garlic cloves, and onion. Flip the chiles gently to toast them evenly over the fire for smoky flavor without burning them.
3
Toast the tortillas on the grill until they are browned and crispy.
4
Place the charred dried chiles in a bowl of water and let them steep for about 10–15 minutes to soften and rehydrate.
5
Continue charring the onion on the grill until both sides develop nice char marks.
6
Crumble the toasted tortillas and place them on the bottom of the blender to absorb moisture from the other ingredients.
7
Add the charred tomatillos, habanero peppers, and garlic cloves to the blender.
8
Trim the charred end of the onion and add the rest to the blender.
9
Add the softened pasilla and mulato chiles to the blender.
10
Add half a teaspoon of salt.
11
Add half a teaspoon of sesame seeds.
12
Add 2 tablespoons of Worcestershire sauce.
13
Add 1 teaspoon of soy sauce.
14
Add 1 tablespoon of apple cider vinegar.
15
Add 2 tablespoons of olive oil.
16
Cover the blender and blend until smooth. If the blender struggles, add a bit more water as needed to reach the desired consistency.
17
Check the texture to ensure the salsa is neither too thin nor too thick—it should be a smooth, rich dark sauce.
18
Pour the finished salsa negra into a serving dish and serve with tortillas or grilled meat.

Salsa Negra: Mexican Style Fire Roasted Taqueria Salsa

Ingredients

Steps

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