SALSA NEGRA— Deep, Smoky + Umami-Packed Mexican Salsa

Salsa Negra — The Smoky, Rich Mexican Salsa You Need

Introduction

This one’s a little mysterious. Salsa negra recipes are all over the place — some thicker, some thinner, some heavy on the soy, others on the chiles. But what they all have in common? That unmistakable depth.

In my version, we hit all the right notes: smoky, dark pasilla and mulato chiles; sweet, rich piloncillo; tangy roasted tomatoes and tomatillos; and the holy trinity of umami — Maggi, Worcestershire, and soy sauce.

🔥 The result is a deeply savory, smoky salsa that clings to tacos, grilled meats, and honestly…a spoon.

Why This Salsa Works

✔ Layers of Smoky Flavor → Pasilla, mulato, morita, and arbol chiles add depth and heat.
✔ Umami Explosion → Maggi, soy sauce, and Worcestershire give that extra savoriness.
✔ Balanced Sweetness → Piloncillo rounds it out without overpowering.
✔ Texture That Lingers → Smooth but still toothsome from roasted and charred vegetables.

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Ingredients

Salsa Negra (Yields: 3 Cups)

• 222g tomatillos, whole (½ lb / 8 oz)

• 145g Roma tomato, whole (1 large tomato)

• 55g white onion, large chunks (¼ large onion)

• 25g garlic, whole and still in its paper (6 large cloves)

• 15g pasilla chiles, whole (2 large pasilla chiles)

• 10g mulato chiles, whole (1 large mulato chile)

• 5g morita chiles, whole (2 small morita chiles)

• 2g arbol chiles, whole (2–3 arbol chiles)

• 25g soy sauce (1 ½ tablespoons)

• 6g piloncillo (1 ½ teaspoons grated piloncillo or brown sugar)

• 5g Worcestershire sauce (1 teaspoon)

• 2g Maggi seasoning (½ teaspoon)

• 350g boiling water (1 ½ cups)

Instructions

1️⃣ Roast the Base

• Preheat your broiler to high.

• Place the tomatoes, tomatillos, onion, and garlic on a sheet tray.

• Broil for around 20 minutes, turning halfway through. The garlic will be ready sooner (about 12–15 minutes).

• Remove garlic paper once cooled and reserve everything.

2️⃣ Toast and Soak the Chiles

• Heat a comal or cast iron pan to medium heat.

• Toast all chiles, moving constantly, until fragrant and slightly darkened.

• Place in a bowl and cover with boiling water. Let steep for 20 minutes until tender, then strain.

3️⃣ Blend to Perfection

• Add the chiles, onion, and garlic to a blender with enough steeping liquid to form a smooth paste.

• Add the roasted tomatoes and tomatillos and blend on low until mostly smooth — leave a little texture!

4️⃣ Cook It Down & Finish

• Transfer to a pot and cook over medium heat, stirring, until it reaches a tomato paste-like consistency.

• Cool, then stir in the soy sauce, Worcestershire, Maggi, and piloncillo.

• Taste and adjust as needed.

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Tips & Tricks

🔥 The Chiles Are Flexible — Can’t find mulato chiles? Don’t stress. Any dark, dried Mexican chile — like ancho, pasilla, morita, etc — will work here. Use what you can find and make it your own.
🔥 Don’t have a comal? You can use a cast iron skillet or broil in the oven — but if you want the real deal, here is a great comal that is heavy-duty and heats like a dream.

🔥 Taste your chiles before toasting — some batches can be extra spicy.
🔥 If you can’t find piloncillo, use brown sugar as a backup.
🔥 Don’t skip cooking the blended salsa; that final step intensifies the flavor.

How to Use Salsa Negra

🌮 On tacos — especially rich meats like barbacoa or carnitas.
🥩 Over grilled steaks or charred vegetables.
🍳 Drizzled onto eggs or breakfast tostadas.
🥄 Honestly? Keep a jar in your fridge for whenever you want to add flavor bombs to anything.

Make It & Show Me!

Make this salsa negra and show me how you’re using it! Tag me on Instagram @goatboyintl — I wanna see what you’re cooking. 🌶🖤

💡 P.S. The salsa’s dark color might make it look heavy — but trust me, it’s balanced magic.