Salsa Negra

Name: Salsa Negra
Ingredients: 3/4 cup plus 2 tablespoons grapeseed oil; 3/4 ounces chiles de arbol, 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

9 ingredients

5 steps

Ingredients

3/4 cup plus 2 tablespoons grapeseed oil
3/4 ounces chiles de arbol, 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

Directions

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.
2

Remove from the heat and stir in both garlics along with the vinegar, sugar, cumin and 1 teaspoon of salt.
3

Cover and let cool.
4

Transfer the chile mixture to a blender and pulse until a coarse paste forms.
5

Season with salt.