Salsa Negra

Name: Salsa Negra
Total time: 20 min
Ingredients: 3/4 cup plus 2 tablespoons grapeseed oil; 3/4 ounces chiles de árbol, stemmed; 3/4 ounces guajillo chiles (about 3)—stemmed, seeded and cut into pieces; 10 black garlic cloves, peeled and minced (see Note); 10 fresh garlic cloves, minced; 1 tablespoon white wine vinegar; 1 tablespoon piloncillo (raw Mexican sugar) or packed light brown sugar; 3/4 teaspoon cumin seeds; Kosher salt

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Total: 20 minutes

Servings: 1

Cost: $22.46 /serving

Author : Carlos Salgaldo

Ingredients

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3/4 cup plus 2 tablespoons grapeseed oil3/4 ounces chiles de árbol, stemmed3/4 ounces guajillo chiles (about 3)—stemmed, seeded and cut into pieces10 black garlic cloves, peeled and minced (see Note)10 fresh garlic cloves, minced1 tablespoon white wine vinegar1 tablespoon piloncillo (raw Mexican sugar) or packed light brown sugar3/4 teaspoon cumin seedsKosher salt

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Instructions

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Step 1

In a large saucepan, combine the oil and the chiles and cook over moderate heat, stirring frequently, until fragrant and the chiles are browned in spots, about 7 minutes. Remove from the heat and stir in both garlics along with the vinegar, sugar, cumin and 1 teaspoon of salt. Cover and let cool.

Step 2

Transfer the chile mixture to a blender and pulse until a coarse paste forms. Season with salt.