Charred Salsa Negra

Method

1. 1

   Peel the garlic. Dry pan, medium heat. Toast the garlic whole until it is black-blistered.

2. 2

   Add the chilies. Toast 30 seconds.

3. 3

   Cover with oil. Reduce heat. Let it bubble gently 5 minutes.

4. 4

   Blend with soy, sugar, vinegar. Season. Should be thick and black and smoky.

5. 5

   Jar it. Keeps 2 weeks in the fridge. Better on day 2.