What is Salsa Negra made of?

Salsa Negra is made primarily from dried chili peppers (commonly chipotle or pasilla), garlic , soy sauce , brown sugar , and oil . The ingredients are cooked and blended to create a dark, thick, and smoky sauce with a hint of sweetness and deep umami. Some variations also include vinegar, sesame seeds, or tamarind for added complexity.

What spice level is Salsa Negra?

Salsa Negra typically ranges from mild to medium heat , depending on the type of chilies used. Chipotle chilies give it a smoky, subtle heat, while adding arbol or morita peppers can raise the intensity. Unlike salsas that are designed to be fiery, Salsa Negra focuses more on flavor depth than pure spiciness.

What is Picante Negra?

Picante Negra is a spicier, more acidic cousin of Salsa Negra. While both are dark and chili-based, Picante Negra skips the sweetness and leans heavily into vinegar and chili oil , making it sharper and hotter . It’s often used like a hot sauce—great for tacos, ceviche, or anything that needs a bold kick of heat.

What are the ingredients in Tierra Negra salsa?

Tierra Negra salsa is a gourmet version of Salsa Negra, typically crafted with dried Morita chilies , black garlic , apple cider vinegar , soy sauce , and a touch of organic sugar or molasses . Some versions include sesame oil or fermented spices to elevate its flavor profile. It’s known for being rich, smooth, and layered—perfect for upscale pairings.

Salsa Negra: The Best Smoky Mexican Sauce You’ll Love

Name: Salsa Negra – The Bold, Smoky Flavor Your Pantry Needs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 5 dried chipotle or pasilla chiles, stemmed and seeded; 4 garlic cloves, peeled; 3 tablespoons soy sauce; 2 tablespoons brown sugar; ½ cup vegetable or canola oil; 1 tablespoon vinegar or lime juice; Salt to taste

Description

Salsa Negra is a bold, smoky Mexican sauce made with dried chilies, garlic, soy sauce, and brown sugar. Perfect for drizzling over tacos, meats, vegetables, or adding to marinades.

Ingredients

Scale

5 dried chipotle or pasilla chiles, stemmed and seeded
4 garlic cloves, peeled
3 tablespoons soy sauce
2 tablespoons brown sugar
½ cup vegetable or canola oil
1 tablespoon vinegar or lime juice
Salt to taste

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Instructions

Toast the chiles in a dry skillet for 1–2 minutes until fragrant.
Heat oil in a pan over medium heat. Add garlic and chiles. Cook for 4–5 minutes until darkened but not burnt.
Transfer to a blender. Add soy sauce, brown sugar, vinegar, and salt. Blend until smooth.
Return to the pan and simmer on low heat for 5–7 minutes to thicken and enhance flavor.
Let cool, then store in a glass jar in the refrigerator for up to 3 weeks.

Notes

For a spicier version, add a few arbol or morita chiles. To reduce heat, substitute with ancho chiles. Store with a thin layer of oil on top to preserve freshness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Condiment
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 1g
Sodium: 180mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 0g
Cholesterol: 0mg