Recipe courtesy of Alton Brown
Save Recipe Print
Salsa with Ancho Chiles
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
about 4 cups
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
about 4 cups
Level:
Easy

Ingredients

Directions

Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.

In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Chilaquiles with Roasted Tomatillo Salsa

Recipe courtesy of Marcela Valladolid

Fire Roasted Tomato Blender Salsa

Recipe courtesy of Food Network Kitchen

Salsa

Recipe courtesy of Robert Irvine

Salsa

Recipe courtesy of Emeril Lagasse

Salsa

Recipe courtesy of Alton Brown

Salsa

Recipe courtesy of Alton Brown

Tomatillo Salsa (Green Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cucumber Salsa

Recipe courtesy of Kathleen Daelemans

Mango Salsa

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.