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Patricio's Salsa Negra

This recipe can be scaled up, but remember a little goes a long way. I urge you to make it as written at least once before you tinker with ingredients. This sauce is truly something special. 

Course Sauce
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Serves 10 servings
179 kcal
Author Hank Shaw

Ingredients

  • 3/4 cup sunflower, canola or vegetable oil, 175 grams
  • 2 teaspoons lime juice (about 1 key lime)
  • 1 teaspoon smoked salt, 3 grams
  • 1 tablespoon dry roasted peanuts, 5 grams
  • 1 tablespoon coriander seeds, toasted, 4 grams
  • 1 pasilla or guajillo chile, stemmed and seeded and torn up
  • 1 ancho chile, stemmed and seeded and torn up
  • 1 tablespoon cumin 4 grams
  • 1 teaspoon chipotle powder, or 1 chipotle in adobo (2 grams powder)
  • 2 tablespoons sesame seeds, toasted, 13 grams
  • 1/2 teaspoon garlic powder, 1.5 grams
  • 3 cloves black garlic

Instructions

  1. Puree all the ingredients on high in a blender until smooth. Store in an airtight container in the fridge indefinitely.