---
comments: true
tags:
  - sauce
  - the-gracias-madre-cookbook
---
# :hot_pepper: Salsa Negra

![Salsa Negra][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 1.5 cups | 20 minutes |

## :salt: Ingredients

- :hot_pepper: 25 habanero peppers
- :garlic: 40 cloves garlic
- :onion: 0.5 onion
- :olive: 0.5 cup olive oil
- :sake: 3 Tbsp white vinegar
- :salt: 1 Tbsp salt

## :cooking: Cookware

- 1 baking sheet
- 1 aluminum foil
- 1 high-speed blender

## :pencil: Instructions

### Step 1

Preheat the broiler. Line a baking sheet with aluminum foil.

### Step 2

Arrange the habanero peppers, garlic, and onion that is cut into wedges with layers separated, pieces in an even layer
on the baking sheet. Broil on the rack closest to the broiler for 5 minutes. Remove from the oven and turn the
vegetables as they char, then return them to the broiler. Broil until the habaneros, garlic, and onion pieces are fully
blackened on all sides, 10 to 15 minutes.

### Step 3

Transfer to a high-speed blender and add the olive oil, white vinegar, and salt.

### Step 4

Blend until smooth.

### Step 5

Store in a sealed container in the refrigerator for up to 1 week.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/salsa-negra.jpg>