Black Sauce with Chipotle Chiles

  • Active Time 5m
  • Total Time 15m

Makes 2 cups

This sauce, which is also known as salsa de chile seco, is a specialty of Veracruz, where chipotle chiles are called chile seco (dry chiles). It is delicious with dishes such as Infladas de Frijol, but it is very spicy, so watch out.


  • 8 ounces chipotle chiles
  • 1 cup water
  • 4 cloves garlic, peeled
  • 1/2 teaspoon salt, or to taste
  • 6 tablespoons vegetable oil


Toast the chiles on a hot comal or cast-iron griddle, then soak them in hot water until soft. Wearing gloves, remove the seeds and veins. Puree the chiles in a blender with the garlic and a little fresh water to make a thick paste. Add the salt.

Heat the oil in a frying pan over medium heat and fry the sauce, stirring regularly, until it bubbles. Allow to cool.

Serve at room temperature in a bowl. It will keep in the refrigerator for 3 to 5 days.

Serving Size = 1 Tablespoon

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 888

nutrition information per serving

26 calories; 3g total fat; 0mg cholesterol; 37mg sodium; 0g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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