Recipe courtesy of Alton Brown

Salsa with Ancho Chiles

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



  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.