# Salsa Negra de Habanero – Smoky, Spicy & Bold

A true salsa negra built on tatemado (deep char): blackened habaneros, onion, garlic, and burnt tortilla blended with soy and Maggi for umami depth. Smoky, spicy, and perfect for tacos de lechón.

- Total time: 40 min
- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## 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)

## Instructions

1. Over an open flame (stovetop burner) or under a broiler, burn the tortillas until blackened all over.
2. Reserve the burnt tortillas.
3. On 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. Ventilate well during charring the aromatics.
5. Reserve the charred aromatics; peel the garlic.
6. Add burnt tortillas, charred garlic, habaneros, and onion to a blender with soy sauce, Jugo Maggi, and half of the water.
7. Blend on medium until smooth-ish, or to your preferred texture.
8. Add salt, sugar, and citric acid.
9. Blend again and adjust texture with the remaining water until pourable but not thin.
10. Taste 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. Let the salsa sit 15–20 minutes to allow the smoke to mellow and flavors to settle before serving (optional but recommended).

## Equipment

- Comal or heavy skillet
- Tongs
- High‑powered blender
- Heat‑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.

## Source

- Original video: https://www.jonathanzaragoza.com/recipes/salsa-negra-de-habanero
- Recipe page: https://www.cliprecipe.com/recipe/88e1ac01-682f-4274-926e-332c6aa50314
- Extracted: 2025-11-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt