Salsa Negra
Salsa Negra used correctly is a superb baste for beef, shrimp, chicken, quail, and oysters.
Servings 2 cups
Equipment
- measuring cups and spoons
- Blender
Ingredients
- 2 cans of chipotle chiles en adobo
- 2 tbsp honey
- ¼ cup balsamic vinegar or sweet sherry vinegar
- ¼ cup dark brown sugar
- ¼ cup soy sauce
- ½ cup water
- 1 tsp salt
Instructions
- Add all of the ingredients to a blender or food processor. Blend well until all the ingredients are well incorporated. Store in a sealed jar or dish in the refrigerator until ready for use.