Salsa Negra de Habanero – Smoky, Spicy & Bold

40 mins
Serves 1
https://www.jonathanzaragoza.com/recipes/salsa-negra-de-habanero

Directions

  1. 1Over an open flame (stovetop burner) or under a broiler, burn the tortillas until blackened all over.
  2. 2Reserve the burnt tortillas.
  3. 3On a comal or dry skillet over medium-high heat, roast the garlic (in its skins), habanero chiles, and sliced onion until blackened and tender.
  4. 4Ventilate well during charring the aromatics.
  5. 5Reserve the charred aromatics; peel the garlic.
  6. 6Add burnt tortillas, charred garlic, habaneros, and onion to a blender with soy sauce, Jugo Maggi, and half of the water.
  7. 7Blend on medium until smooth-ish, or to your preferred texture.
  8. 8Add salt, sugar, and citric acid.
  9. 9Blend again and adjust texture with the remaining water until pourable but not thin.
  10. 10Taste and tweak seasoning to preference (more salt for punch, a touch more sugar if it’s too sharp, a pinch more citric for brightness).
  11. 11Let the salsa sit 15–20 minutes to allow the smoke to mellow and flavors to settle before serving (optional but recommended).

Ingredients

  • 20 g garlic, whole (about 5–6 cloves)
  • 50 g corn tortillas (about 2 small tortillas)
  • 100 g habanero chiles, whole (about 8–10 chiles)
  • 140 g white onion, thinly sliced (about 1 cup)
  • 25 g soy sauce (about 1 1/2 Tbsp)
  • 3 g Jugo Maggi (about 1/2 tsp)
  • 2 g Diamond Crystal kosher salt (about 3/4 tsp)
  • 0.5 g sugar (about 1/8 tsp)
  • 0.5 g citric acid (a scant 1/8 tsp / pinch)
  • 230 g water, divided (about 1 cup)

Equipment

Comal or heavy skilletTongsHigh‑powered blenderHeat‑proof gloves

Tips

  • Control the heat: De‑seed some (or all) habaneros for less heat; keep the char heavy for flavor.
  • No open flame? Use a broiler to blacken tortillas and veg - just flip to get even char.
  • No citric acid? A small squeeze of lime works, but add right before serving.
  • Serving ideas: Lechón tacos with pickled red onion, grilled pork chops, fatty meats, roasted cauliflower, or as a dip with thick chips.