Salsa Negra with Optional Black-Eyed Peas

photo of cooked salsa negra in a cast iron skillet

Salsa Negra with Optional Black-Eyed Peas

Flash fried pasillas and moritas give this salsa a spicy depth of flavor and color as do blackened tomatoes and onions. This salsa is double cooked which also intensifies flavor and color. Leftover or canned black eyed peas can be added to create a savory, hearty dip that's great for tortilla chips. You can also use this salsa as a marinade for seafood or poultry.

5 from 1 vote

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Course: Snack

Cuisine: Mexican

Keyword: accoutrement, healthy, high fiber, salsa, sauce

Prep Time: 10

Cook Time: 20

Resting Time: 20

Total Time: 50

Servings:

Calories: 30kcal

Author: juiceofsevenlemons

Cost: $2.50

Equipment

Ingredients

4 tablespoons pure olive oil divided
1/4 cup onion chunk
1 garlic clove
2 roma tomatoes or tomatillos
1 dried pasilla pepper
5 morita pepper
1/4 teaspoon fine sea salt and to taste
3/4 cup water plus more to blend
1 tablespoon apple cider vinegar
1/2 cup black eyed peas optional
1/2 teaspoon Agave syrup optional
1 teaspoon lime optional

Instructions

Remove stems and seeds from the dried chiles and cut or rip the chile pasilla into pieces. Set aside.
To a dry sauce pan or cast iron pan, add the tomatoes/tomatillos and onion and blacken. Remove from heat and set aside .
Add 1-2 tablespoons of oil and heat to medium. Add the dried chiles and fry for about 2 minutes. Cook until the chiles become aromatic and start to deepen/darken in color.
Lower heat and add 1/2 cups of water to the sauce pan (CAREFULLY as the oil will splatter and smoke) and raise heat to medium. Add garlic clove. Bring to a boil, reduce and simmer for 10 minutes. Remove from heat and let sit for about 20 minutes.
Transfer all of the ingredients used thus far including the liquid to the blender. Blend (carefully, making sure to vent) until desired thickness is achieved.
Heat 2-3 tablespoons of oil to medium heat for a few minutes. Add the thick alsa from the blender to the hot oil. Simmer the salsa, stirring often for about 10 minutes.
Pour in a bit of water to the blender and swish around. Try to get as much of the remaining salsa off the sides. Pour into pot, along with the vinegar. Stir well to combine and continue cooking for 10 minutes until it reduces. Taste if extra salt is needed.
Remove from heat and add black eyed peas if using. Adjust taste to your liking with agave syrup and lime juice.

Notes

Extra Water: Use water as needed to keep the sauce from getting to pastey.

Bitterness: Sometimes, dried chilis can impart too much bitterness. The sweetness from the agave and lime juice should even out any bitter taste. Add them a little at a time until you find the taste to your liking.

Marinade or Sauce: This salsa (without the peas) could be used as a marinade or sauce for seafood or poultry, or even as a enchilada/enmoladas sauce.

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