Salsa Negra Secret Sauce Recipes

Steps:

• 1) Place the chiles (with canning liquid), molasses, sugar, vinegar and 1/2 cup water in a blender and process until completely smooth. Scrape into a small saucepan over medium heat. 2) Let the mixture come to a brisk simmer, then turn the heat to medium-low and continue simmering, stirring regularly, until the mixture is the consistency of tomato paste, about 30 minutes. 3) Remove from the heat and stir in the soy sauce. If necessary, add water, a splash at a time, until the salsa is the consistency of runny ketchup. Cool, taste, and season with salt if needed. Keep it: Refrigerate salsa in a tightly covered pint-sized jar, where it will keep for a month or two. SUGGESTION: Stir Salsa Negra into cream cheese with crumbled bacon for an amazing dip or bagel spread.

Steps:

• Mix parsley, cilantro, lime juice, salt, garlic powder, chili powder, black pepper, and tequila together in a bowl. Add tomatoes, onion, and green bell peppers and toss to coat. Refrigerate.

Steps:

• If you are using piloncillo,break it into smaller pieces with a hammer or cut it into chunks with a large heavy knife.Bring water and sugar to a boil in a medium saucepan.Remove from heat and stir until the sugar dissolves.
• Pour oil in a pan to a depth of 1/4 inch and heat over medium.Remove the stems from the chiles and discard.Add about half of the chiles to the hot oil and fry,stirring constantly,for 2 minutes.They should smell toasty.
• Remove the chiles with a slotted spoon and place in the pot of hot sugar water.
• Repeat steps 2 and 3 with the remaining chiles.
• Pour off the oil and discard.In the same pan fry the whole peeled garlic cloves in the thin film of oil that remains.Cook for 4 minutes,stirring occasionally, allowing the garlic to become golden but not burn.
• Puree the chiles and garlic with all of the sugar water until smooth.Strain to remove hard seeds and tough bits of skin.
• Heat the pan over medium high ;you may not need to add oil if there is enough in the pan leftover.When the pan is hot add the chile puree(it should sizzle and sputter )and stir constantly for 1 minute.Lower the heat to medium low and continue cooking for 20 minutes,stirring often.After 20 minutes the sauce should be very thick(like tomato paste) and have a dark shiny burgundy-black color.
• Serve as a sauce with gorditas,shrimp,eggs ,or anything you like.