Almost two years ago, I met Rafa Rangel from Spicetionary. A chef friend had asked me if I could chat with him, as he was fairly new to Ottawa, was just getting started in his new business, and wanted to meet more people in the industry.
We met for coffee and we immediately hit it off. Maybe it’s that Latino kinship (Rafa is from Venezuela), or the fact we speak the same language, but we became friends instantly and started talking about all things food and flavours. We were just about to start collaborating in cooking classes and events when Covid-19 hit. As everyone in the industry, we all had to think of different ways of working, reaching clients and doing business.
I have been so fortunate that my day job is at a place that is considered an essential service, so I was never out of work, but my second line of business is doing something I really love - teaching cooking - and that, with covid, came to a grinding halt. I have to admit, with work being so busy I have not had much time to figure out the next steps for my classes, so when Rafa approached me and asked if we could do an online class together, I jumped at the opportunity! He is very hands on and technology savvy, so I have learned a lot from him as I prepare myself for online teaching. So, stay tuned on that front! The Cultural Kitchen will be teaching online soon!
But back to Rafa… in one of our many conversations, we talked about dried chiles, so Rafa made a spectacular chile blend that I have used in this Salsa recipe. That blend was loosely based in the mix of chiles I use for one of my favourite salsas - Salsa Negra, a complex, deeply flavoured salsa from Oaxaca, made by roasting tomatillos, onions, garlic and dried chiles (you can find that recipe here, in the blog). But the blend is not only for salsas, it can be used in any dish where you want to add that deep, smoky, spicy flavour (and colour!). Think tortilla soup, beef stew, chili con carne, BBQ ribs and chicken, etc, etc, etc!!
Now, if you have taken any of my classes, you have heard me say you can make salsa in a thousand different ways, and that is so true! This recipe, is as easy as it gets. Blend vegetables, cook with a bit of oil, add chile blend and season and that’s it! Easy and quick! If you cannot find tomatillos, make the salsa using only tomatoes, but instead of two, use 3 tomatoes.
Rafa and I did our first online class last week and we made Steak Tacos with this Salsa Negra. Our students said they were the best tacos they ever had! Nothing makes me happier than that. I will post the recipe for the tacos soon, but in the meantime, here is the salsa so you can give it a try! You can find Rafa’s Salsa! chile blend at www.spicetionary.com.
Salsa Negra al estilo Spicetionary
Black Salsa, Spicetionary Style
2 vine tomatoes, chopped
8 small tomatillos, chopped (about 1 cup)
1 small piece onion, chopped (about 1/4 cup)
1 garlic clove, peeled and roughly chopped
1/2 tsp sea salt, or more to taste
1 tsp vegetable oil
1 Tbsp Spicetionary Salsa! chile blend
Place tomatoes, tomatillos, onion, garlic and salt in blender container. Blend until fairly smooth but with a bit of texture.
In medium saucepan, heat oil and add blended vegetables. Bring to a slow boil and cook for about 5 minutes, until you see the salsa change colour and become a deeper red.
Add spice blend and cook for another 5 minutes, or until salsa has thickened.
Correct seasoning and enjoy!
Makes about 1 1/2 cups.