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Quick and easy salsa negra

Chad Minton
The Ritz-Carlton, Marina Del Rey

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White onion
4 roma tomatoes
2 jalapeños
3 limes
Cumin to taste
Cayenne to taste
1 clove of garlic minced
1 can of chipotle chiles
1 cup of pre-roasted peppers
Salt to taste
Minced cilantro to taste


On a grill, cook the white onion (halved), four whole tomatoes and the two jalapeños. Grill for 20 minutes on each side until charred.

In a food processor or a blender, blend one onion (chopped small) with four roma tomatoes (chopped) and two jalapeños. Then squeeze lime juice into the food processor, to taste, and add cumin and cheyenne to taste as well. Then add minced garlic and roughly two tablespoons of the juice in the can of chipotle chiles. Add more lime juice to taste and salt as needed. Puree the mix until well blended. Taste to see if you like it and add what you feel you need at this point. When satisfied, add minced fresh cilantro and blend for roughly 10 seconds. Be careful not to blend too long or you will damage the fresh cilantro. After blending, taste to see if you need more lime juice.

This recipe is best made one to five days ahead of time to let ingredients meld together.

Serves 10.

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