Salsa with Ancho Chiles

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
about 4 cups
Level:
Easy

Ingredients
  • 4 jalapeno peppers (2 seeded and minced, 2 whole)
  • 6 Roma tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 1/2 red onion, finely chopped
  • 2 dried ancho chile peppers, seeded, cut into short strips and snipped into pieces
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • Chili powder, salt and pepper, to taste
  • Chopped fresh cilantro, parsley or scallions, to taste
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Mango Papaya Salsa

    Recipe courtesy of Aaron McCargo Jr.