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Salsa
- Total: 47 min
- Prep: 20 min
- Inactive: 12 min
- Cook: 15 min
- Yield: 4 to 6 sersvings
Ingredients
6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste
Directions
- In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
- Serve with tortilla chips.
My Private Notes
Show:
Good Eats
Episode:
Chile's Angels
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