Salsa Negra

  • Serves

    makes 1 1/2 Cups


Use this hot smoky salsa to make Chipotle Mayonnaise, or smear—a little—on Veracruz-Style Empanadas.


  • 3 oz. dried chipotle mora chiles
  • 7 tbsp. vegetable oil
  • 12 cloves garlic, peeled
  • Salt


Step 1

Rinse chiles. Heat 3 tbsp. of the oil over medium heat in a cast-iron skillet. Add chiles and garlic and cook, stirring, until chiles are puffed and garlic is brown, about 5 minutes. Transfer chiles to a bowl; set garlic aside.

Step 2

Soak chiles in hot water until soft, about 15 minutes. Drain, and carefully remove stems, veins, and seeds (see Handling Chiles). Purée chiles, garlic, and 2 cups water in a food processor or blender. Heat remaining 4 tbsp. oil in skillet over medium heat. Add chile purée and cook, stirring with a wooden spoon, until mixture begins to stick to pan, about 10 minutes. Season with salt.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.