Salsa with Ancho Chiles
- Level: Easy
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 103
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 435
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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
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.