W.E. Recordings
Big Jake's Salsa Negro

Big Jake's Salsa Negro
Big Jakes BBQ

Ingredients:

  • 7 medium chilled tomatoes

  • 1 medium jalapeno pepper

  • 2 cloves garlic

  • 1 teaspoon salt

  • 1 1/2 cups water

  • 2 tablespoons white onions, diced

  • 2 tablespoons cilantro, chopped

  • 1 seeded pasilla chili (I use the pre-dried “Mojave” brand)

  • 1 tablespoon vinegar

  • ½ juice of a lime

Instructions:

  1. Preheat your barbecue grill (high temp).

  2. Remove stems from tomatoes,cut them and the onions in half. Baste them with olive oil, and place 6 of the tomatoes and the onion directly on the heated grill, stem side down.

  3. Roast them for 20 to 30 minutes, or until the grilled side is very charred.

  4. Turn them over, throw the jalapeno pepper (minus the stem) and the garlic on the grill with the tomatoes, and grill for an additional 20 to 30 minutes, or until everything is blackened.

  5. Turn the pepper and garlic periodically to blacken all surfaces.

  6. Remove everything from the grill, place them in a bowl, and allow them to cool for 10 to 15 minutes.

  7. Once cooled, empty the contents of the bowl into a blender, add the salt, and puree on high speed.

  8. Add water and blend again for 30 to 45 seconds.

  9. De-seed the pasilla chili and add it to the blender.

  10. Add the vinegar and the lime juice.

  11. The sauce will darken as the charred tomato bits are chopped finer.

  12. Pour the contents of the blender into a bowl.

  13. Dice the remaining tomato and some more onion and add it to the pureed salsa.

  14. Stir in the cilantro.

  15. Chill before serving.


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