# Charred Salsa Negra

Mexican recipe from Chef Jason McKinney, about 30 minutes, makes about 1 cup.

Burn the garlic. On purpose. All the way.

- Total time: about 30 minutes (estimated)
- Hands-on: about 25 minutes
- Makes: about 1 cup
- Level: Easy
- Cuisine: Mexican

## Ingredients

- 1 whole head garlic
- 5 dried morita or chipotle chilies
- ½ cup olive oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar

## Method

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.
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.

## Tools

- Cast iron skillet or comal, for charring ingredients
- Blender or molcajete, for blending salsa

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/charred-salsa-negra
By Chef Jason McKinney. Free to cook; please link the page when you share it.