Рецепт Salsa Negra
Salsa Negra
September 7, 2015 by Laura 10 Comments
Salsa Negra is your new best friend in the kitchen–it will keep in the fridge, add zip to your cooking, and it is super easy to make! Affiliate links have been used in this post to link to items I am discussing.
I have had a fantastic recipe for Spiralized Calabacitas sitting in my drafts folder since July 23. Yes, July 23. And why have I not shared this delicious recipe for using up zucchini during zucchini season you ask? Because I needed to make more of the salsa negra used to make it, so I could photograph it also. And finally, finally I got that done! Whew!
This blogging business is a hard job, I tell ya!
In all seriousness, the salsa negra was an integral part of the recipe. No point in sharing the one until I had shared the other. And this recipe is so embarrassingly easy that it is pretty mortifying it took me so long. C’est la vie.(And needless to say, stay tuned for an awesome calabacitas recipe coming soon.)
This recipe started with a “secret weapon sauce” that Rick Bayless shares in his new fabulous More Mexican Everyday: Simple, Seasonal, Celebratory
. I have almost half the book bookmarked, and the secret sauces for keeping in your fridge are worth the purchase price alone (I paid for this book). It is not a super authentic salsa negra, which takes some serious work, but rather a next best thing and super delicious and easy to boot salsa negra. If that makes any sense! I made the recipe exactly as written the first time I made it, at my parents’ house. You can find that recipe at Parade Magazine. The recipe I am sharing is a little different. First of all, I made it with Steen’s 100% Pure Cane Syrup,
a decision made because of what I had around (and which led to some other changes because the Steen’s is runnier than molasses in my opinion). Second, when I served the sauce to my family, almost everyone loved it (some could not handle the heat), but many of them wanted it sweeter. So, authentic or not, I decided to make it a bit sweeter.
About the heat… if you are using this as, for example, a barbecue sauce (entirely valid–it is fantastic on shredded pork), it is, indeed, super hot. But this sauce has many uses that tone the heat down. Brush a little on chicken breasts–they will be more like moderately hot. Drizzle a little into calabacitas–not hot at all. Drizzle more though and it will be! You get the idea–it can be a great way to add some flavor without making it super hot. Or, if you love this stuff like I do, you can also dip a chip in it and just have a glass of cold milk handy!
Salsa Negra Closely adapted from Rick Bayless. Author: TheSpicedLife Recipe type: condiment Cuisine: Mexican Ingredients
2 (7½-oz) cans chipotle chiles en adobo 3 T Steen's pure cane syrup 5 T (packed) dark brown sugar ¼ cup balsamic vinegar pinch of salt 7 T water 2 T Chinese light soy sauce 2 T Chinese dark soy sauce Instructions
If you are looking for delicious ways to use your Salsa Negra, I will list some of my dishes below as I post them!
- Spiralized Calabacitas with Salsa Negra Glazed Chicken
- Mexican Ramen Bowl