Equipment

• Blender
• Small pot
• Spider strainer or slotted spoon

Ingredients

• 4 tomatillos
• 2 dried chiles negros, deseeded and deveined
• 1/8 onion
• 2 garlic cloves
• 1–3 habaneros, depending on desired heat level
• 1 burnt corn tortilla (burned in the oven at 500°F / 260°C for about 10 minutes)
• 1/2 small avocado, diced
• 1 roma tomato, diced
• 1/4 white onion, diced
• 1/4 bunch cilantro, chopped
• Salt, to taste
• Optional: additional cooking water for thinning

Instructions

1. Bring a small pot of water to a boil. Add the tomatillos, dried chiles negros, the 1/8 onion, garlic cloves, and the habanero(s). Boil until the tomatillos are softened and the chiles are rehydrated, about 12–15 minutes. Reserve a cup of the cooking liquid before draining.
2. Transfer the rehydrated chiles, onion, garlic, habaneros, the burnt corn tortilla, and 1/2 cup of the reserved cooking water to a blender. Blend until completely smooth. Add the cooked tomatillos and pulse a few times to combine, leaving the salsa at the texture you prefer—smooth or slightly chunky.
3. Pour the blended salsa into a serving bowl. Taste and season with salt. Fold in the diced avocado, roma tomato, diced white onion, and chopped cilantro.
4. If the salsa is too thick, thin it with a tablespoon or two of the reserved cooking water until you reach the desired consistency. Let the salsa rest for 10–15 minutes to allow the flavors to meld before serving.

Notes & Tips

• Adjust the heat: Start with one habanero and add more if you want more heat. Remove seeds to reduce intensity.
• Burnt tortilla: For best smoky flavor, blacken the tortilla but avoid turning it entirely to ash. A few blackened spots deliver the signature taste without bitterness.
• Consistency: If you prefer a thinner salsa, add more of the reserved cooking water a tablespoon at a time while blending.
• Resting time: Allow the salsa to sit for at least 10–15 minutes after blending. This resting time helps the flavors deepen and balance.
• Substitutions: If dried chiles negros are unavailable, try a mix of pasilla or ancho chiles for a similar depth, keeping in mind their different flavor profiles.

Serving Suggestions

Salsa Negra pairs beautifully with grilled meats, carne asada, fish tacos, roasted vegetables, and simply with tortilla chips. Use it as a finishing sauce for tacos, a bright contrast to rich grilled dishes, or spoon it over rice bowls for an extra layer of smoky heat.

Storage

Store leftover salsa in an airtight container in the refrigerator. Consume within 3–4 days for the best flavor and freshness. Gently stir before serving; you may need to adjust salt or thin with a little water if the salsa thickens after chilling.

Variations and Ideas

To vary the salsa, try adding a touch of lime juice for brightness, or blend in a small roasted poblano for milder heat and additional color. For a smoky, roasted tomato base, char the roma tomato briefly under a broiler before dicing and adding to the finished salsa.

Keywords: Salsa Negra recipe, smoky salsa, habanero salsa, tomatillo salsa, burnt tortilla salsa, Mexican salsa recipe.