Name: Salsa Negra (Sinaloan Salsa for Seafood)
Prep time: 15 min
Total time: 15 min
Yield: 1/2 cup
Ingredients: 1/4 cup (60ml) soy sauce; 2 tablespoons (30ml) Worcestershire sauce; 2 tablespoons (30ml) fresh lime juice; 2 tablespoons (30ml) tomato paste; 2 teaspoons onion powder; 1 teaspoon (5ml) Jugo Maggi (see notes); 1/4 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground clove; Pinch dried Mexican oregano (see notes); 4 small dried árbol chiles, stemmed; 2 to 6 dried chiltepín chiles (also called tepín chiles)

1/4 cup (60ml) soy sauce

2 tablespoons (30ml) Worcestershire sauce

2 tablespoons (30ml) fresh lime juice

2 tablespoons (30ml) tomato paste

2 teaspoons onion powder

1 teaspoon (5ml) Jugo Maggi (see notes)

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground clove

Pinch dried Mexican oregano (see notes)

4 small dried árbol chiles, stemmed

2 to 6 dried chiltepín chiles (also called tepín chiles)

Salsa Negra (Sinaloan Salsa for Seafood)

Ingredients

Steps

Nutrition Facts

Salsa Negra (Sinaloan Salsa for Seafood)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts