"Black salsa" in Spanish, its name comes from dark, dried chilies.
Salsa Negra (Chili Confit)
Chef Luis Valdovinos
5 minutes
1 hours
Latin American
Sauces
Use this salsa to top any recipe of choice, from avocado toast to tacos and enchiladas.
Ingredients
1 cup dried chile de árbol
4-5 whole cloves of garlic
1-2 cups olive oil
1 tbsp sesame seeds or peanuts
1 1⁄2 tsp salt
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Small Saucepan
Hand Blender
Directions
Heat a small to medium pot on medium-high heat.
Add chiles and garlic to pot. Pour olive oil over until fully covered.
Simmer on medium heat for 45-60 minutes until garlic is soft.
Once garlic is soft, add salt and sesame seeds.
Use a hand blender to pulse salsa until chunky. Pour into jar or bottle and let cool.
The salsa will last 3-4 weeks in the refrigerator.