Ancho Chile Salsa

Follow ACE On
Healthy Living

GET IN THE KNOW WITH ACE

Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.

Find an ACE Pro
VIEW MORE

Change Location

Healthy Recipes
Provided by

< BACK
Ancho Chile Salsa

Ancho Chile Salsa

This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It’s delicious with anything from scrambled eggs to tostadas. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, good-quality canned tomatoes may be a better choice than fresh. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocin

Serves 20

Prep Time 30 min

Total Time 55 min.

Ingredients

  • 3 large dried guajillo, New Mexico or California chi, (about 3/4 ounce; see Note)
  • 2 large dried ancho chiles, (about 3/4 ounce; see Note)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 medium onion, cut into 1/2-inch dice
  • 3 small clov garlic, chopped
  • 4 large tomatillos, (see Note), husks removed, washed and chopped
  • 2 plum tomatoes, seeded and chopped
  • 2 cups water, or vegetable broth
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoon chopped fresh oregano, or 1 tablespoon dried, preferably Mexican
  • 1/2 cup chopped fresh cilantro

Cooking Directions

Step 1

Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.

Step 2

Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic and cook, stirring often, until the chiles are fragrant and the onions are soft, 3 to 5 minutes. Add tomatillos and tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more. Add water (or broth), salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 20 minutes.

Step 3

Stir in oregano and let cool for a few minutes. Puree the sauce in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cilantro.


Comments