Salsa Negra

Preparation time: 10 Cooking time: 10 Serves: 4-6


This is an authentic Mexican salsa from Papantla Veracruz. This recipe is from chef Carmen "Titita" Degollado, of El Bajío in Mexico City. Great with carnitas, or barbacoa tacos, eggs...


  • 1 quart corn oil
  • 200 grams dried black chipotle meco chilies *(unveined if you don´t want the salsa to be too hot)
  • 200 grams garlic cloves
  • 1 quart hot water
  • 50 grams piloncillo or brown sugar
  • Salt


In a medium sized pot, heat oil and fry the chilies until they puff and darken in color. Remove the chilies, add garlic and fry until golden brown. Remove the garlic and reserve frying oil. In a bowl filled with hot water, soak the garlic and chilies for 5 minutes. Transfer chilies, garlic, and water to blender and puree. Pour 1 cup of reserved oil back into the pot over low heat. Add the puree and fry while stirring constantly, until it becomes a paste. Add piloncillo and salt. Allow to cool.


Mexican  · Salsa  · Traditional  · Authentic  · Negra

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