Salsas
Molcajete Salsa Negra
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Prep
10 minutes
Cook
15 minutes
Total
25 min
Serves
about 1 1/2 cups (355 ml)
Dark, smoky, and deep, this salsa negra gets its color from charring the vegetables until they blacken, then grinding them coarse. It is rustic and intense, built for spooning over grilled meat and eggs.
Ingredients
- 4 Roma tomatoes
- 1/2 white onion
- 3 jalapenos
- 4 garlic cloves, unpeeled
- 2 tbsp (30 ml) oil
- 2 tbsp chopped cilantro
- salt and pepper, to taste
Instructions
- 1Char the tomatoes, onion, jalapenos, and garlic in a dry skillet over high heat until deeply blackened in spots and soft. Let them go darker than you think.
- 2Peel the garlic. Grind the garlic, jalapenos, and a pinch of salt in the molcajete into a rough paste.
- 3Add the onion and grind briefly, then add the tomatoes and crush to a coarse, dark salsa.
- 4Stir in the oil and cilantro. Season with salt and pepper.
Cook's Note
Char harder than feels comfortable, real black spots, not just soft. That is where the color and smoke come from. A splash of oil at the end smooths the edges.
Best Served With
Spooned over grilled steak, eggs, or tacos, or stirred into beans and stews for smoky depth.
Why This Recipe Works
Charring the vegetables until they blacken is the whole point: the burnt skins give the salsa its dark color and a bittersweet, smoky depth. Grinding in the molcajete keeps it coarse so it clings instead of running.
Make It Yours
- Add a charred dried morita or chipotle for more smoke
- Use olive oil for a richer, glossier finish
- Leave the jalapeno seeds in for more heat
Leftover Strategy
Keeps refrigerated for 1 week. The smoky flavor settles and deepens after a day.
Common Questions
What is salsa negra?
A dark Mexican salsa that gets its color and smoky flavor from charring the vegetables until they blacken. It is coarse, intense, and spoonable.
Why is my salsa negra not dark?
You did not char hard enough. Blacken the tomatoes, chiles, and onion in real spots, not just soften them, before grinding.
How is salsa negra different from regular salsa?
It is built on deeply charred, almost burnt vegetables, which give it a darker color and a bittersweet, smoky edge a fresh salsa does not have.
Want to impress guests with this dish? Ask Jeff
Pairing
A mezcal or a dark beer. The salsa is smoky and intense, so keep the drink simple.