Recipe courtesy of Alton Brown
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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.

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