Itās a mild spicy salsa, and the addition of chile pasilla gives it such a rich flavor. Great on tacos or with homemade tortilla chips with a sprinkle of FreshJax Organic Habanero Lime seasoning! The trick is to char the vegetables really well.
Grace's Salsa Negra
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Mexican
Servings
1
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
-
2 Roma Tomatoes
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Ā¼ of Large Yellow Onion
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1 Jalapeno - Top and seeds removed
-
2 Cloves of Garlic
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2 Chile Pastillas - Tops and seeds removed
-
Juice of 1 Lime
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1 tsp Chicken Bouillon
-
1 Tbsp Olive Oil
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15 Corn Tortillas cut into quarters
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3 Tbsp Olive Oil
-
FreshJax Habanero Lime Sea Salt
Habanero Lime Chips
Directions
Preheat the oven to 375 degrees F.
Cook all vegetables on a comal or skillet until well charred.
Meanwhile, place chile pastillas in a small pan with water to soften.
- Prepare tortilla chips by cutting, placing in a large bowl with olive oil and toss. Place on a baking sheet and sprinkle seasoning.
- Place a cooling baking rack on top to keep flat. Bake for 11 minutes. Keep an eye on them to not burn.
Place all your veggies including chiles in a blender (leave charred skin on) with remaining ingredients.
Blend on high until smooth. Buen Provecho!
