Salsa with Ancho Chiles

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: about 4 cups
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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 

Chili powder, salt and pepper, to taste

Chopped fresh cilantro, parsley or scallions, to taste


  1. 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.
  2. 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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