Mexican
Charred Salsa Negra
Burn the garlic. On purpose. All the way.
TotalAbout 30 minutes
MakesAbout 1 cup
LevelEasy
AheadNo
About 45 minutes if you’re slow · About 25 minutes if you push
Method
chefjasonmckinney.com/recipes/charred-salsa-negra
- 1
Peel the garlic. Dry pan, medium heat. Toast the garlic whole until it is black-blistered.
- 2
Add the chilies. Toast 30 seconds.
- 3
Cover with oil. Reduce heat. Let it bubble gently 5 minutes.Timer: 5 min
- 4
Blend with soy, sugar, vinegar. Season. Should be thick and black and smoky.
- 5
Jar it. Keeps 2 weeks in the fridge. Better on day 2.
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