salsa negra 🔥

Описание: SALSA NEGRA
YIELD: 3 CUPS

222g tomatillos, whole
145g Roma tomato, whole
55g white onion, large chunks
25g garlic, whole and still in its paper
15g pasilla chiles, whole
10g mulato chiles, whole
5g morita chiles, whole
2g arbol chiles whole
25g soy sauce
6g piloncillo
5g Worcestershire sauce
2g Maggi seasoning
350g boiling water

Preheat your broiler to high.

Arrange the tomatoes, tomatillos, onions, garlic on a sheet tray and broil for about 20 minutes (turning halfway through). The garlic will take a lot less time than the rest of the ingredients (around 12-15 minutes). You're just looking for everything to be blackened and tender. Remove paper from garlic when cooled and reserve all ingredients.

Heat a comal or cast iron pan to medium heat and toast all the chiles while moving them constantly until fragrant and just starting to take on a tobacco color. Remove from heat and place in a bowl. Pour the boiling water over them and let them steep for about twenty minutes or until hydrated and tender. Reserve. Strain when cool.

Transfer the chiles, onion, and garlic to a blender and top with enough of the chile steeping liquid to form a smooth paste Add the roasted tomatoes and tomatillos and run the machine on low until generally smooth, but not too smooth, you want some texture.
Transfer contents to an appropriately sized pot and heat over medium heat. Cook while stirring until a tomato paste-like texture is reached. Cool and add the soy sauce, Maggi, Worcestershire, and piloncillo to it. Taste and adjust as needed.