Jason's Cooking Club
Charred Salsa Negra
“Burn the garlic. On purpose. All the way.”
Ingredients
produce
- garlic1 whole head
- dried morita or chipotle chilies5
pantry
- olive oil120 ml
- soy sauce30 ml
- brown sugar15 ml
- red wine vinegar15 ml
Method
- 01Peel the garlic. Dry pan, medium heat. Toast the garlic whole until it is black-blistered.
- 02Add the chilies. Toast 30 seconds.
- 03Cover with oil. Reduce heat. Let it bubble gently 5 minutes.
- 04Blend with soy, sugar, vinegar. Season. Should be thick and black and smoky.
- 05Jar it. Keeps 2 weeks in the fridge. Better on day 2.
you'll needCast iron skillet or comalBlender or molcajete
notes — what you'd change next time
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MEXICAN · 20 MIN HANDS-ON · EASY
Charred Salsa Negra
Burn the garlic. On purpose. All the way.
— JASON MCKINNEY
J
Jason McKinney
not yet rated
method — 5 steps
- 01Peel the garlic. Dry pan, medium heat. Toast the garlic whole until it is black-blistered.
- 02Add the chilies. Toast 30 seconds.
- 03Cover with oil. Reduce heat. Let it bubble gently 5 minutes.
- 04Blend with soy, sugar, vinegar. Season. Should be thick and black and smoky.
- 05Jar it. Keeps 2 weeks in the fridge. Better on day 2.
✦ mise en place
the tools you'll need✦
Cast iron skillet or comal
“for charring ingredients”
✦
Blender or molcajete
“for blending salsa”
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