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Chicken Legs with Salsa Negra by Carlos Salgado

November 17, 2015 Filed Under: Meat Meals, Recipes

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Chicken Legs with Salsa Negra

  • Author: Carlos Salgado
  • Total Time: 20
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Ingredients

Scale
  • 3/4 cup plus 2 tablespoons grapeseed oil
  • 3/4 ounces cascabel chiles, stemmed
  • 3/4 ounces guajillo chiles (about 3)—stemmed, seeded and cut into pieces
  • 10 fresh garlic cloves, minced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon piloncillo (raw Mexican sugar) or packed light brown sugar
  • 3/4 teaspoon cumin seeds
  • Kosher salt

Instructions

  1. While roasting your chicken legs (with salt and pepper and herbs of choice) for about 30-45 minutes at 350 F, you can prepare the Salsa Negra.
  2. In a large saucepan, combine the oil and the chiles and cook over moderate heat, stirring frequently, until fragrant and the chiles are browned 
in spots, about 7 minutes. Remove from the heat and stir in the garlic along with the vinegar, sugar, cumin and 1 teaspoon of salt. Cover and let cool. Transfer the chile mixture to a blender and pulse until a coarse paste forms. Season with salt.
  3. The salsa negra can be refrigerated for up to 5 days.
  4. Serve with the chicken legs, and some steamed rice.

Notes

  • Not Included in Large Kitchen Boxes: Grapeseed Oil, White WIne Vinegar, Cumin Seeds, Salt

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