From Gabriela Cámara's kitchen · Contramar, Mexico City
stove · hot sauce
★ STARRED KITCHENIronstreet Salsa Negra
From a starred kitchen
Ratio
VEG OIL 360
Ingredients
- CHILE45 g
- GARLIC60 g
- BROWN SUGAR12 g
- WALNUTS120 g
- VEG OIL360 ml
- SALTto taste
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.