This is a recipe I found for the Salsa Negra (or Salsa Baja) from Baja Fresh. The trick behind the flavor (and color) in this recipe is the heavily roasted tomatoes.
Here are the ingredients for the recipe:
10 large tomatoes for grilling/broiling
2 jalapenos (adjust amount for heat)
1 tbsp lemon juice
1/2 large onion - coarsely chopped
1 tbsp garlic - chopped
1 can clear chicken/vegetable broth
1/4 cup olive oil
1/2 cup cilantro - chopped
2-3 fresh tomatoes - diced
Salt to taste
Step 1: Prepare the Tomatoes
Set your oven to Broil - High.
Cover a cookie sheet with aluminum foil, and coat with a non-stick cooking spray.
Cut tomatoes in half and place, cut side up, on cookie sheet.
Sprinkle with salt
Place the tomatoes in the oven and leave them to broil for 45 minutes to an hour (depending on your oven.
Step 2: Prepare the Other Ingredients
While you are waiting for the tomatoes to broil, add the garlic, lemon juice, onion, oil, and a small amount of the broth in a food processor and puree until almost liquid.
Transfer to a large bowl.
Step 3: Don't Throw These Away!
When the tomatoes/peppers are roasted, place them in the food processor with a little more of the broth, and puree until almost liquid.
Step 4: Almost Done!
Add the pureed tomatoes/peppers to the onion mixture.
Chop the fresh tomatoes and cilantro, and add to the mixture.
Stir it all together, add the rest of the broth until the salsa has a slightly less than watery texture.
Add salt to taste, and start dipping those chips!