Fire Roasted Salsa Negra (black salsa)

Fire Roasted Salsa Negra ~ this intense Mexican black salsa is made with roasted tomatoes and peppers for a deep dark color and a gutsy flavor.  Caution, this recipe involves playing with fire, and a whole lot of smoky spice  ~ it’s not for the timid!

Fire Roasted Salsa Negra ~ this intense salsa is made with roasted tomatoes and peppers for a deep dark color and a gutsy flavor. Caution, this salsa involves playing with fire, and a whole lot of smoky spice ~ it's not for the timid!

I don’t know about you, but for me the last few weeks of summer are always tinged with a little bit of regret for all the things I meant to do but didn’t get around to, and the shortening days, the early back-to-schoolers, and those annoying displays of Halloween candy just serve to rub it in.  I’ve had this Mexican black salsa on my to do list all season, and I’m so glad I managed to fit it in this week, it’s amazing.  My inspiration comes from Baja Fresh, one of my favorite Tex-Mex fast food chains…they have a similar dark salsa on their salsa bar, and I’ve been meaning to recreate it for years!

Fire Roasted Salsa Negra ~ this intense salsa is made with roasted tomatoes and peppers for a deep dark color and a gutsy flavor. Caution, this salsa involves playing with fire, and a whole lot of smoky spice ~ it's not for the timid!

So many of the salsas I make are light, colorful, and fruity.  You might have tried my STRAWBERRY SALSA or this summer’s PEACH JALAPEÑO SALSA.  One of my personal favorites is my mixed SPICY FRUIT SALSA, it’s bursting with color.  Did you know I’ve made salsa with everything from cantaloupe and mushrooms to papaya and  pomegranate?  This one is a real departure from all that, for sure!  The deep ‘black’ color comes from charring the tomatoes and peppers before they’re pureed.  The blackened skin not only adds color, it adds tons of smoky flavor.

Tomatoes for making Fire Roasted Salsa Negra

Roasted tomatoes for Fire Roasted Salsa Negra

TIP: One interesting thing about making this salsa negra is that because you’re going to be roasting them, you want to start with relatively hard tomatoes, you can save the ripe ones for your salads.

Dried chile pods for Fire Roasted Salsa Negra

Roasted chiles for Fire Roasted Salsa Negra, Mexican black salsa

I used both dried Hatch chiles, (above) and fresh green pasillo chiles, as well as a couple of jalapenos.  Dried chile pods can be found in most large supermarkets, but you might have to ask, they tend to be in odd spots.  Once you’ve soaked your dried chilies in boiling water until soft, you can blacken them the same way you do with the fresh vegetables.  I just held mine with tongs over the gas flame on my stove top, they blacken instantly.

TIP: You can roast your peppers under the broiler, over a charcoal grill, or right on your gas stove top.  Use caution when blackening peppers over an open flame, they can easily catch fire.  I like to use a long pair of tongs to hold them securely and safely.  The tomatoes are best done under the broiler.

Making Fire Roasted Salsa Negra, Mexican Black Salsa

The world of chiles and peppers is a complex one, and my advice is, don’t get too hung up on which exact one you use ~ go with what you can get your hands on.  Be adventurous, the results will be great.

Hatch Chile Peppers

Hatch chiles are the famous New Mexican variety with a cult following.  I’ve used them before in my SLOW COOKED HATCH PEPPER CHILI and my CHEESY HATCH GREEN CHILE DIP.   Fresh hatch chile season runs from August through the end of September, but even if you miss that you can buy them in cans, or better yet, frozen for use all year long.

Fire Roasted Salsa Negra ~ this intense salsa is made with roasted tomatoes and peppers for a deep dark color and a gutsy flavor. Caution, this salsa involves playing with fire, and a whole lot of smoky spice ~ it's not for the timid!

I can’t say this is a pretty salsa, but somehow, after your first bite, that doesn’t seem to matter too much!  This Salsa negra got rave reviews from friends and family, but more importantly, I love it, and it’s going into my personal recipe hall of fame, and I’ll be making it over and over again.


You’ll need a food processor to make this salsa, I used my trusty Cuisinart.  Click on the photo for more info.
*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi operating.


Fire Roasted Salsa Negra (black salsa)

Cook Time: 30 minutes

Total Time: 30 minutes

Category: appetizer, sauce

Cuisine: Mexican

Yield: serves 12-15

Fire Roasted Salsa Negra (black salsa)

Ingredients

  • 4-5 dried red Hatch or other large red chile peppers
  • 2 pounds firm red tomatoes
  • 2 jalapeno peppers
  • 2 fresh pasilla chile peppers, about 10 ounces (substitute poblano if you can't find them)
  • 1 medium red onion, peeled and rough chopped
  • 4 cloves garlic, smashed and peeled
  • 1 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • juice of 1 lime
  • 2 Tbsp Worcestershire sauce
  • 1-2 Tbsp extra virgin olive oil
    garnish
  • fresh cilantro leaves

Instructions

  1. Cover the dried chiles with boiling water and let soak for 30 minutes. Make sure they are covered by the water.
  2. While the chiles soak, turn your broiler on high, and set the rack at the highest setting. Line a baking sheet with foil and arrange the tomatoes on it. Broil for about 15 minutes, turning occasionally, until the tomatoes are blackened all over. Set aside.
  3. Do the same with the pasilla and jalapeno peppers, leave them whole, don't chop. When they are blackened all over, remove and set aside.
  4. Repeat the procedure with the soaked peppers.
  5. Put the onion and the garlic in the food processor and pulse until finely minced. Turn into a large bowl. Add the salt, pepper, spices, lime juice and Worcestershire sauce.
  6. Chop the blackened tomatoes in quarters, and puree, in the food processor, working in batches if necessary. Add the puree to the bowl with the onions and spices.
  7. Remove and discard the stems from all the peppers and chop them in half. Puree them in the processor, and then add to the bowl. Note: I did not remove the seeds from the peppers.
  8. Add the olive oil to the bowl and blend everything together. Cover and refrigerate until chilled, or until ready to serve. Be sure to taste the salsa prior to serving to adjust any of the seasonings. Note, this is a relatively thick salsa.
https://theviewfromgreatisland.com/fire-roasted-salsa-negra-black-salsa/

Make it your own ~

  • I garnished with cilantro, but didn’t put any in the salsa, feel free to puree a handful in if you like.
  • This Salsa Negra would make a great sauce for grilled chicken, or on tacos.

 

Don’t forget to pin this amazing Salsa Negra!

Fire Roasted Salsa Negra ~ this intense Mexican black salsa is made with roasted tomatoes and peppers for a deep dark color and a gutsy flavor. Caution, this recipe involves playing with fire, and a whole lot of smoky spice ~ it’s not for the timid!

24 Comments

  • Reply
    Lydia D
    September 14, 2017 at 7:14 pm

    Like 100 years ago, I used to be a clerk at a porn shop. I know, I know, not my proudest moment. My mother was ready to make a flying leap into the grave when she heard. Gee, Ma, it’s not like I’m IN the porn, I’m just making change, they were the only callback out of many applications I filled out. Anyhoo, one of the only things I miss about that job was a nearby taco shack: Casita Taco. That’s where I first learned of salsa negra. Holy hell, it was a rite of passage in my life! The rest of their food was good, but their salsa negra and chips alone was worth a thousand mile journey…ON FOOT! I could make a meal out of their salsa negra & chips, at times, I did. Unfortunately, the only thing I’ve found harder than finding salsa negra is salsa negra DONE RIGHT! Just because it’s got black speckles in it doesn’t make it salsa negra. It’s gotta look ugly to be good. Casita’s looked downright nasty, like engine sludge! My favorite local salsa brand, Homeboy, made a good one that got me by for a while, but it just can’t be found these days. It’s been a few years, so it’s safe to assume at this point it’s been discontinued (maybe people found the appearance off putting, the ignorant fools!)… so I set out to make my own. I can tell just by looking at your recipe that it is a close match to the flavor profile of Casita’s salsa negra. I can’t wait to try it when I come home! Thanks so much for sharing this recipe!

    • Reply
      Sue
      September 15, 2017 at 5:07 am

      Thanks for the laugh, and I hope this salsa lives up to your memories, Lydia, let me know!

  • Reply
    sippitysup
    August 19, 2017 at 4:20 pm

    I always reach for this salsa in a restaurant. Now, thanks to this recipe, I don’t have to reach so far. GREG

  • Reply
    Lynn
    August 17, 2017 at 5:05 pm

    Sue, this looks wonderful! This is my favorite kind of salsa – will have to find a place to char the peppers:) Thank you ~Bijouxs

  • Reply
    Danielle @ Follow My Gut
    August 17, 2017 at 12:16 pm

    That salsa sounds so good and it looks so deep and powerful. Love the way you made it because it sounds amazing!!

    Danielle

  • Reply
    Ushmana Palmo Rai
    August 17, 2017 at 7:56 am

    Greetings from Nepal,Sue!
    Coming from a land of spices , anything with a little bit of spice is right up my alley! I wish I could just smell the smoky flavor from here. I am definitely trying this on my own this weekend!
    But I got to ask, Are there any substitutes for the Worcestershire sauce? Markets around here don’t sell those :(

    • Reply
      Sue
      August 17, 2017 at 8:27 am

      You can use balsamic vinegar, Ushmana, and really, you can leave it out, it was just a last minute thought on my part to add it. Good luck, and let us know how yours turns out ~ I love that we’re cooking together from across the globe :))

  • Reply
    Tricia @ Saving Room for Dessert
    August 16, 2017 at 11:30 am

    I’ve never had anything like this but want it so badly! You rocked this gorgeous salsa Sue – this is a must try! Sharing and pinning cause I LOVE it!

  • Reply
    2pots2cook
    August 16, 2017 at 10:45 am

    Completely new level of salsa to me, I must say. Will do. Thank you !

    • Reply
      Sue
      August 16, 2017 at 1:01 pm

      Love that ~ it took salsa to a new level for me too :)

  • Reply
    Chris Scheuer
    August 16, 2017 at 10:09 am

    Wow, this salsa is so unique and sounds so good! You’ve got me in the mood for Tex Mex!

  • Reply
    John/Kitchen Riffs
    August 16, 2017 at 9:21 am

    I make plenty of different salsas, but almost never salsa negra for some reason. Don’t know why not — LOVE its flavor. This looks terrific — thanks.

    • Reply
      Sue
      August 16, 2017 at 9:28 am

      I was in the same boat, and I’m so glad I finally did this, it’s a new fave :)

  • Reply
    Suzy | The Mediterranean Dish
    August 16, 2017 at 7:45 am

    This I simply have to try! My mouth is watering!

    • Reply
      Sue
      August 16, 2017 at 9:12 am

      Then I’ve done my job Suzy :)

  • Reply
    Elaine @ Dishes Delish
    August 16, 2017 at 7:39 am

    Mmmm. This black bean salsa looks fabulous!! I also get annoyed at the Halloween candy in the stores. It seems to be arriving earlier and earlier! It’s so easy to forget that Summer lasts until September 22nd because of back to school and such. So, I’m going to drown my sorrows by making your salsa because I know I’m going to love it!!

    • Reply
      Sue
      August 16, 2017 at 9:11 am

      Really, there’s weeks and WEEKS of summer left!

  • Reply
    Lisa | Garlic & Zest
    August 16, 2017 at 6:21 am

    I will bring the margaritas and tortilla chips — you bring this AWESOME salsa! it’s a party!

    • Reply
      Sue
      August 16, 2017 at 6:30 am

      You’re on!

  • Reply
    Angie@Angie's Recipes
    August 16, 2017 at 5:41 am

    I have never had black salsa…so tempting with that gorgeous colour and the flavour!

    • Reply
      Sue
      August 16, 2017 at 6:09 am

      I’m glad you think the color is gorgeous, Angie, I do too. You can really see all those layers of flavor!

  • Reply
    Felesha Bell
    August 16, 2017 at 5:31 am

    Sue if I could just get my tortilla chip through this screen!! Looks spectacular!!

    • Reply
      Sue
      August 16, 2017 at 6:19 am

      The first time I served this Felesha the chips were flying!

  • Reply
    Amy | The Cook Report
    August 16, 2017 at 5:27 am

    Wow, I’ve never seen a salsa like this, looks amazing!

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