![]() ![]() Add some water and continue blending until you reach the consistency you like. Blend everything very thoroughly, until it is completely pureed.For the cilantro, discard most of the stems (some stems are fine, but you want mostly the leaves). ![]() Place vegetables and all other ingredients into a high-powered blender (or a large bowl/pot if using an immersion blender).From the peppers, remove and discard the stems and the majority of the seeds. The onion should be charred, but doesn’t need to be completely black all the way around. Grill vegetables until the pepper and tomato skins are completely charred (20-40 minutes).Place whole peppers and halved onion on grill. Place tomato halves, skin-side down, on grill over medium-high heat.Black salsa can be canned, but the recipe would need to be modified slightly, and all safe canning procedures followed. This salsa must be refrigerated if not using right away. But if you like it thinner, just add water! This could certainly be considered a copy-cat recipe, but with one exception: The Baja Fresh salsa was much thinner (almost the consistency of water) than how I prefer to make this salsa. This recipe is the end result of what I could call a personal quest to recreate the delicious black salsa that was served by the Baja Fresh burrito restaurants. But the good news is that it’s pretty easy to make. There really isn’t anything quite like the taste of roasted black salsa, and it’s not particularly easy to find at stores or restaurants. This bold, smokey salsa is made with loads of fire-roasted vegetables and cilantro. Today we’re making a batch of black salsa, also known as salsa negra. ![]()
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