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Salsa Negra Recipe

Salsa negra, a hidden gem of Mexican cuisine, which translates to “black sauce” in Spanish, is a rich, dark, and flavorful Mexican condiment. It is a dark, thick sauce, almost black in color, typically made by frying dried chilies and other ingredients until they’re dark and slightly caramelized.

Besides dried chillies (such as pasilla, ancho, or chipotle), Salsa negra commonly includes garlic, oil, and sometimes other ingredients like vinegar, spices, or herbs.

In this article we guide you through our exciting salsa negra recipe. This is the perfect salsa if you’re looking to pair it with meaty or seafood tacos.

Flavour Profile

Salsa negra stands out from the salsa crowd as it boasts a smoky, slightly sweet, and spicy flavor profile due to the charred chilies and other ingredients used. The level of heat can vary depending on the types of chilies included


  • 4 dried ancho chilies
  • 2 cloves of black garlic
  • 1/4 cup of vegetable oil
  • 1 tablespoon of Worcestershire sauce
  • Salt to taste


  1. Start by toasting the dried ancho chilies in a dry skillet until they become fragrant and slightly puffy. Remove the stems and seeds.
  2. Soak the toasted chilies in hot water for about 20 minutes until they soften.
  3. Blend the chilies, garlic, and Worcestershire sauce until you have a smooth paste.
  4. Heat the vegetable oil in a pan, then add the chili paste and cook for about 10 minutes, stirring frequently.
  5. Season with salt to taste, and your homemade salsa negra is ready to enjoy!

Serving Suggestions

Carne Asada Tacos: Salsa negra’s smoky and spicy flavors complement the rich, grilled taste of carne asada. It adds a depth of flavor to the tender beef, enhancing the overall taco experience.

Cajun Shrimp Quesadillas: The smokiness of salsa negra works beautifully with the delicate, slightly sweet flavor of shrimp. It adds a kick and complexity to the seafood without overpowering its natural taste.

Storage Options

To ensure your salsa negra remains at its flavorful best, store it in an airtight container in the refrigerator. Proper storage extends its shelf life, allowing you to savor its spicy kick over time.

Alternative Salsas

Salsa Macha is made by frying dried chilies, garlic, nuts, and oil until they’re dark and slightly caramelized. It shares the frying process with salsa negra, resulting in a rich, smoky, and slightly spicy flavor.

Salsa Morita is often made with dried morita chilies, which are smoked, providing a smoky flavor akin to salsa negra. It can also contain garlic and oil, adding to its richness and depth.

Please visit our article on 10 Best Salsas in Mexican Cuisine for further guidance on picking the right salsa.


As we conclude our journey through the world of salsa negra, we invite you to embark on your own culinary adventure. Try crafting this smoky sauce at home, and explore its versatility in the kitchen. Whether drizzled over a seafood or meaty taco, salsa negra promises a delightful experience for your taste buds.

Stay tuned for more exciting recipes and articles to enrich your culinary exploration.