Salsa Negra (Smoky Garlic and Walnut Salsa)

Preparation

1. Step 1

   In a small (about 2-quart) saucepan fitted with a candy or deep-fry thermometer, add the oil and heat over medium high to 350 degrees. (If you don’t have a thermometer, you can check if the oil is ready by placing the end of a wooden spoon into the oil. If the oil bubbles around the wood, the oil should be hot enough). Fry the chiles until they puff up, 10 to 20 seconds (see Tip). Using a slotted spoon, remove the chiles and place in the jar of a blender.

2. Step 2

   Carefully drop the garlic cloves into the hot oil and reduce the heat to low so that the burner is barely on. Cook the garlic until it is almost golden and easy to mash with a wooden spoon, about 10 minutes (no need to stir). Cut the heat and allow the oil and garlic to cool in the saucepan; they will continue to cook in the oil as it cools.

3. Step 3

   Meanwhile, heat the oven to 350 degrees. Place walnuts on a sheet pan and toast until fragrant, 5 to 7 minutes.

4. Step 4

   Add the now cooled garlic and oil, toasted walnuts, sugar and 1 teaspoon salt to the chiles in the blender jar and blend until a paste forms. Taste and add more salt, if desired. Use immediately or transfer to a storage container and refrigerate.