Chipotle Salsa Negra Dark Chipotle Salsa Recipes

FIRE ROASTED SALSA NEGRA (BLACK SALSA)

Steps:

• Cover the dried chiles with boiling water and let soak for 30 minutes. Make sure they are covered by the water.
• While the chiles soak, turn your broiler on high, and set the rack at the highest setting. Line a baking sheet with foil and arrange the tomatoes on it. Broil for about 15 minutes, turning occasionally, until the tomatoes are blackened all over. Set aside.
• Do the same with the pasilla and jalapeno peppers, leave them whole, don't chop. When they are blackened all over, remove and set aside.
• Repeat the procedure with the soaked peppers.
• Put the onion and the garlic in the food processor and pulse until finely minced. Turn into a large bowl. Add the salt, pepper, spices, lime juice and Worcestershire sauce.
• Chop the blackened tomatoes in quarters, and puree, in the food processor, working in batches if necessary. Add the puree to the bowl with the onions and spices.
• Remove and discard the stems from all the peppers and chop them in half. Puree them in the processor, and then add to the bowl. Note: I did not remove the seeds from the peppers.
• Add the olive oil to the bowl and blend everything together. Cover and refrigerate until chilled, or until ready to serve. Be sure to taste the salsa prior to serving to adjust any of the seasonings. Note, this is a relatively thick salsa.

CHIPOTLE, PEANUT AND SESAME SEED SALSA

Steps:

• Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
• Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
• Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
• Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.

CHIPOTLE SALSA NEGRA (DARK CHIPOTLE SALSA)

Steps:

• Rinse chiles.
• Heat half of the oil in a cast-iron skillet over medium heat. Add chiles and garlic and cook, stirring, about 5 minutes (chiles will be puffed and garlic browned). Set garlic aside.
• Transfer chiles to a bowl and cover with hot water. Let soak until soft (about 15 minutes). Drain and remove stems, seeds and veins.
• Purée chiles, garlic and 2 cups water (I use the chile-soaking water).
• Heat the other 3 tablespoons of oil in the same skillet over medium-high heat. When the oil is hot, add the pureed salsa and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.

CHIPOTLE SALSA

Steps:

• Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
• Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

SMOKY CHIPOTLE PEPPER SALSA

Steps:

• Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
• Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.