Equipment
Ingredients
Salsa Negra
- 100 ml olive oil
- 2 dried ancho chilies, stemmed and seeded
- 3 dried morita chilies, stemmed
- 4 garlic, peeled, whole cloves
- 15 ml apple cider vinegar
- 5 g dark brown sugar
- 3 g sea salt
Spanish Tomato Sofrito
- 30 ml olive oil
- 1 white onion, finely diced
- 3 garlic, minced
- 5 g smoked paprika
- 800 g crushed tomatoes
- 5 g sea salt
Pasta and Assembly
- 400 g linguine pasta
- 4000 ml water
- 2 avocado, halved, pitted, and thinly sliced
- 10 g fresh cilantro, roughly chopped
- sea salt
Nutrition (per serving)
Method
Heat 100ml olive oil in a small skillet over medium heat to approximately 160°C/320°F. Add the dried ancho chilies, dried morita chilies, and whole garlic cloves. Fry for 1 to 2 minutes, moving them constantly, until they become fragrant and slightly puffed. Remove from heat immediately to prevent burning and let the mixture cool slightly.
Transfer the cooled oil, toasted chilies, and garlic into a blender. Add the apple cider vinegar, dark brown sugar, and 3g sea salt. Blend on high speed until completely smooth, forming a dark, glossy salsa negra. Set aside.
In a large skillet, heat 30ml olive oil over medium heat. Add the finely diced white onion and cook for 5 to 7 minutes until softened and translucent. Add the minced garlic and smoked paprika, cooking for 1 more minute until fragrant.
Pour the crushed tomatoes into the large skillet with the onion mixture. Stir in 5g of sea salt. Reduce the heat to low and allow the sauce to simmer gently at roughly 90°C/195°F for 15 minutes, stirring occasionally, until the sauce reduces and thickens.
While the tomato sauce simmers, bring 4000ml of water to a rolling boil in a large pot at 100°C/212°F. Season the water generously with sea salt. Add the linguine and cook according to the package directions until al dente, usually about 9 to 11 minutes.
Drain the cooked linguine, reserving about 60ml of the starchy pasta water. Transfer the drained pasta directly into the large skillet with the simmering tomato sauce. Toss vigorously to coat the noodles, adding small splashes of reserved pasta water if needed to loosen the sauce.
Divide the sauced pasta among serving bowls. Top each portion evenly with the sliced avocado. Drizzle 1 to 2 tablespoons of the salsa negra over the avocado and pasta, to your preferred heat level. Garnish with freshly chopped cilantro and serve immediately.
Chef's Notes
- Do not discard the oil used to fry the chilies. It absorbs incredible aromatic, fat-soluble compounds that are the foundational flavor base of an authentic salsa negra.
- Avocados should be perfectly ripe but firm enough to hold their shape when sliced. This structural integrity provides an essential textural contrast to the soft pasta.
- Finishing the pasta directly in the tomato sauce for the final minute of cooking is a non-negotiable technique. The starches released from the pasta emulsify with the sauce, binding it tightly to every strand.
- If morita chilies are unavailable, dried chipotle peppers can be substituted. They will provide a slightly sweeter profile with a less aggressive smoky bite.
- Salsa negra builds in heat as it rests. Start by drizzling sparingly over the finished dish, then add more as your palate adjusts to the spice.
Storage
Refrigerator: 3 days — Store the pasta, tomato sauce, and salsa negra separately. Sliced avocado does not keep well and should be prepared fresh.
Freezer: 3 months — Only the tomato sauce and salsa negra can be frozen. Do not freeze the avocado or cooked pasta.
Reheating: Reheat pasta and tomato sauce gently in a skillet over medium-low heat with a splash of water until warmed through. Serve with room temperature salsa negra and fresh avocado.
