This is a recipe I found for the Salsa Negra (or Salsa Baja) from Baja Fresh. The trick behind the flavor (and color) in this recipe is the heavily roasted tomatoes.
- 12 ounces large tomatillos (about 3), husks removed and cleaned
- 3 cloves garlic, skin intact
- 2 plum tomatoes
- 1 small yellow onion, skin and root intact, quartered
- 1 dried ancho chile
- 1 poblano chile
- 1/4 cup fresh cilantro leaves
- 1 teaspoon agave nectar
- Juice of 1 lime
- Kosher salt and freshly ground black pepper
- Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.
- Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
- Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
- Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth.
- Season with salt and pepper to your heart's content.