Active Time
Total Time
20 MIN
Serves : Makes 1 cup
© John Kernick

How to Make It

Step 1    

In a large saucepan, combine the oil and the chiles and cook over moderate heat, stirring frequently, until fragrant and the chiles are browned 
in spots, about 7 minutes. Remove from the heat and stir in both garlics along with the vinegar, sugar, cumin and 1 teaspoon of salt. Cover and let cool.

Step 2    

Transfer the chile mixture to a blender and pulse until a coarse paste forms. Season with salt.

Make Ahead

The salsa negra can be refrigerated for up to 5 days.


Black garlic is available at Trader Joe’s markets and from

Serve With

Grilled chicken legs or steak.

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