If you love deep, umami-rich flavors, Salsa Negra is about to become your new secret weapon. This bold Mexican condiment is traditionally made with toasted chiles, garlic, and piloncillo—but today, we’re giving it a modern upgrade with SANC Soy Sauce, adding a smoother, more complex layer of savory depth that you can taste in every drizzle.

Whether you use it on tacos, grilled meats, roasted veggies, or even eggs, this SANC-powered Salsa Negra delivers smokiness, sweetness, heat, and umami in one incredible bite.

Perfect for meal prep, dipping, marinating, and topping everything.

What Makes SANC Soy Sauce Perfect for Salsa Negra?

Salsa Negra traditionally relies on ingredients that deliver salt, richness, and umami. SANC Soy Sauce enhances all three, creating a more balanced, nuanced sauce with:

• Non-GMO whole soybeans for clean flavor

• Rich natural umami without harsh saltiness

• Smooth caramel notes that complement the toasted chiles

• High versatility across Latin, Asian, and fusion dishes

It’s the upgrade you didn’t know Salsa Negra needed—until now.

SANC Salsa Negra Recipe

Ingredients

• 6 dried Pasilla chiles

• 6 dried Morita or Chipotle chiles

• 6 cloves garlic, peeled

• ½ cup SANC Soy Sauce

• ¼ cup apple cider vinegar (or cane vinegar)

• ¼ cup piloncillo, dark brown sugar, or coconut sugar

• ½ cup neutral oil (avocado or grapeseed)

• 1–2 teaspoons sesame seeds (optional for texture)

Instructions

1. Toast the chiles.

Remove stems from the dried chiles. Toast them in a dry skillet over medium heat for 20–30 seconds per side until fragrant. Be careful not to burn—they’ll turn bitter.

2. Hydrate the chiles.

Place toasted chiles in a bowl and cover with hot water. Let them soften for 10–15 minutes.

3. Sauté the garlic.

In the same skillet, heat a splash of oil and cook garlic cloves until deep golden and aromatic.

4. Blend everything together.

Drain the chiles and add them to a blender along with:

• sautéed garlic

• SANC Soy Sauce

• vinegar

• piloncillo (or sugar)

Blend until smooth, adding a little chile-soaking water if needed.

5. Fry the sauce.

Heat the remaining oil in a skillet. Pour the blended sauce into the hot oil and let it sizzle and darken, cooking for 6–8 minutes until glossy and thick.

6. Finish with sesame seeds (optional).

Stir in sesame seeds for extra nuttiness.

7. Cool & store.

Transfer to a jar. Salsa Negra keeps up to 2 weeks in the fridge and tastes even better after a day or two.

How to Use SANC Salsa Negra

This ultra-versatile sauce instantly elevates:

• Tacos & tostadas

• Grilled or roasted vegetables

• Fried eggs or breakfast hash

• Shrimp, chicken, or steak marinades

• Noodles & rice bowls

• Burgers and sandwiches

• Avocado toast

• Dumplings (trust us—amazing)

Drizzle it, dip it, spoon it—this sauce makes everything taste like you worked way harder than you actually did.

FAQs

Can I make Salsa Negra less spicy?

Yes—use fewer Morita chiles and double the Pasilla for a milder, smokier profile.

Is Salsa Negra vegan?

This version is fully vegan when using coconut sugar.

Can I use SANC Soy Sauce instead of salt?

Absolutely. SANC adds umami and depth without oversalting the sauce.

Does Salsa Negra work as a marinade?

It’s fantastic. Mix it with lime juice for a smoky, caramelized finish on grilled meats or tofu.

Give Your Pantry a Flavor Upgrade

SANC Soy Sauce transforms classic Salsa Negra into a smoother, richer, next-level condiment that works across cuisines. If you’re looking for a sauce that delivers heat, sweetness, smokiness, and umami in one spoonful, this is the recipe to bookmark.

Ready to cook with SANC?

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