Ironstreet Salsa Negra

Name: Ironstreet Salsa Negra
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (500 ml)
Cuisine: Latin
Ingredients: ~15 chiles mecos (smoked chipotle), stemmed/seeded Chile; about 2 heads cloves (60 g) Garlic; 1 Tbsp piloncillo or light brown (12 g) Brown Sugar; heaping 1 cup walnuts (120 g) Walnuts; enough to fry (retain oil for salsa) (360 ml) Vegetable Oil; to taste Salt

Independent adaptation of a publicly published Gabriela Cámara recipe. Not affiliated with, sponsored by, or endorsed by Gabriela Cámara.

Gabriela Cámara's Ironstreet Salsa Negra, from the published recipe.

Ratio

Vegetable Oil 360 ml

Ingredients

Chile — ~15 chiles mecos (smoked chipotle), stemmed/seeded
Garlic — about 2 heads cloves (60 g)
Brown Sugar — 1 Tbsp piloncillo or light brown (12 g)
Walnuts — heaping 1 cup walnuts (120 g)
Vegetable Oil — enough to fry (retain oil for salsa) (360 ml)
Salt — to taste

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Companion jar

Ironstreet Salsa Negra wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Build the companion jar

First run is small.

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Provenance

Mexican coastal chef of Contramar in Mexico City and formerly Cala in San Francisco; Michelin lineage and international recognition. Seafood tostadas and simple gulf/Pacific sauces.

Originally published as Salsa Negra.

Adapted from a Gabriela Cámara recipe (My Mexico City Kitchen / The Kitchn).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from My Mexico City Kitchen / The Kitchn (published as “Salsa Negra”). Full citation lives in Provenance.

Companion jar