SALSA NEGRA DE HABANERO– Deeply Charred, Spicy, and Ridiculously Good

Salsa Negra de Habanero Recipe – Charred Habanero + Burnt Tortilla Magic

Intro

This version of salsa negra celebrates one of my favorite chiles: the habanero. It’s spicy, tropical, and deep—and it shows off something I love about Mexican cooking: tatemado, that deeply charred, smoky flavor you get from roasting over fire. A true negra has to be built on charred ingredients, and this one delivers. The move that takes it over the top? The burnt tortilla. It adds body, smoke, and a sneaky layer of corn flavor that makes this salsa unforgettable.

Dip it with chips if you want, but it really shines on a taco de lechón (with pickled red onions on top, trust me).

Why This Salsa Works

• True “negra” flavor – Aggressively charred chiles, onion, garlic, and tortilla = deep smoke and complexity.

• Habanero heat, balanced – Spicy with tropical notes; soy + Maggi add umami so it’s not one‑note hot.

• Burnt tortillas – Body, texture, and toasty corn that ties everything together.

• Blend to your vibe – Go ultra-smooth or leave it rustic; adjust water to dial in the pour.

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Ingredients

YIELD: 3 cups

• 20g garlic, whole (about 5–6 cloves)

• 50g corn tortillas (about 2 small tortillas)

• 100g habanero chiles, whole (about 8–10 chiles)

• 140g white onion, thinly sliced (about 1 cup)

• 25g soy sauce (about 1½ Tbsp)

• 3g Jugo Maggi (about ½ tsp)

• 2g Diamond Crystal kosher salt (about ¾ tsp)

• 0.5g sugar (about ⅛ tsp)

• 0.5g citric acid (a scant ⅛ tsp / pinch)

• 230g water, divided (about 1 cup)

Instructions

1️⃣ Burn the tortillas

Over an open flame (stovetop burner) or under a broiler, burn the tortillas until blackened all over. Reserve.

2️⃣ Char the aromatics

On a comal or dry skillet over medium-high, roast the garlic (in its skins), habaneros, and onion until blackened and tender. Be patient - deep char = deep flavor. (Ventilate! Habanero smoke is no joke.)

3️⃣ Blend the base

Add the burnt tortillas, charred garlic (peeled), habaneros, and onion to a blender with the soy sauce, Jugo Maggi, and half the water. Blend on medium until smooth-ish (or as smooth as you like).

4️⃣ Season & adjust

Add salt, sugar, and citric acid. Blend again and adjust texture with the remaining water until pourable but not thin. Taste and tweak - more salt for punch, a touch more sugar if it’s too sharp, a pinch more citric for brightness.

5️⃣ Rest (optional but recommended)

Let the salsa sit 15–20 minutes so the smoke mellows and the flavors settle.

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Tools I Used

• Comal or heavy skillet

• Tongs

• High‑powered blender

• Heat‑proof gloves

Tips & Tricks

• Control the heat: De‑seed some (or all) habaneros for less heat; keep the char heavy for flavor.

• No open flame? Use a broiler to blacken tortillas and veg - just flip to get even char.

• No citric acid? A small squeeze of lime works, but add right before serving.

• Serving ideas: Lechón tacos with pickled red onion, grilled pork chops, fatty meats, roasted cauliflower, or as a dip with thick chips.

Make It & Show Me

Make this salsa negra and tag me @goatboyintl - I wanna see it on your lechón tacos. Bonus points if you go heavy on the pickled onions.