I'm posting after receiving no response to a similar inquiry on the Chicago board. I saw a salsa negra recipe on, I believe, Rick Bayless's show, which featured deep-fried(until black) plain(uncoated) BROWN jalapenos(he? pointed out that this is a specific type of jalapeno ala YELLOW tomatillos and NOT a ripening stage). Googling "salsa negra," I only access tomato and black bean-based recipes. I was unsuccessful searching chowhound. Does anyone recognize the aforementioned version?
Here's the Sals Negra recipe from the Rick Bayless "Mexican Kitchen" cookbook:
Makes about 1 1/4 "potent" cups.
2 1/2 ounces (roughly 2 1/2 cones)piloncillo (Mexican unrefined sugar) or
1/3 cup dark brown sugar plus 2 tsp molasses
Vegetable oil to a depth of 1/4 inch for frying
4 ounces (about 50) dried chipotle chiles (preferably the cranberry-red colorados (moritas), not the sandy brown mecos), stemmed
3 garlic cloves, peeled
Salt, about 1/2 tsp
1. Salsa basics. Into a medium size saucepan, measure 1 1/4 cups of water. Add the piloncillo (or brown sugar and molasses), bring to boil, remove from the heat and stir until the sugar is dissolved.
Set a medium-size skillet of oil over medium heat. When the oil is hot but not smoking, add half of the chiles. Stir as they toast to a spicy smelling, mahogany brown, about 2 minutes. Use a slotted spoon to scoop them out, leaving as much oil as possible behind, then drop them into the sweet water. Treat the remaining chiles the same way.
Pour off all but a thin coating of oil in the skillet and return to medium heat. Add the garlic cloves and cook, stirring regularly, until golden, 4 minutes. Add to the chiles. Pour the chile mixture, water and all, into a blender or food processor, and whir into a smooth puree.
2. Frying the Salsa. Return the well-oiled skillet to medium-high heat. When hot, add the chile puree all at once. Stir for a minute, scraping up anything that sticks to the bottom of the skillet, then reduce the heat to medium-low and cook for about 20 minutes, stirring frequently, until the salsa is as thick as tomato paste. (It will be very spicy smelling and will have darkened to nearly black. If you've left a nice coating of oil in the skillet, it'll be shiny on top when perfectly reduced.) Taste gingerly and season with salt.
If you're planning to use the salsa as a condiment on the table for each of your guests to spoon on or stir in, you'll probably want to stir in a little water to give it a more saucy consistency. For use as a seasoning, you can simply scrape it into a glass jar, store in the refrigerator and dole it out a tablespoon or so at a time.
This keeps for weeks, covered and refrigerated.
Canned chipotles shouldn't be used.
I LOVE this recipe. The resulting salsa is possibly the most amazing thing ever concocted by humanity: spice and sugar and carbon sear pile one atop the next and play out a celebrity death match style facedown on one's tongue, but its the sultry aromatics that underpin it all that I really love. Simultaneously overwhelming and surprisingly versatile.
Never heard of brown jalapeños either. Bayless' website says the salsa was discussed in Season 3, Episode "Antojito Jones" of his "Mexico--One Plate at a Time" series. It also says most of the recipes from that season are in his book "Authentic Mexican," however I checked Amazon and that recipe does not appear in the index of that book.
I don't know this recipe. Most Salsa Negro(a)are made from dried chiles that are seared in a pan until pretty dark. I have never heard of a brown jalapeno, although there is a stage that regular jalapenos go through on the vine that is between the green stage and the red stage where they are somewhat brownish.