2dried ancho chile peppers, seeded, cut into short strips, and snipped into pieces
2tablespoonsfresh squeezed lime juice
1/2teaspoonFreshly ground black pepper
1/4cup cilantro, chopped
1/4cup scallions, chopped
ACTIVE TIME: 20 minutesminutes
TOTAL TIME: 20 minutesminutes
Heat 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 at least 1 hour before serving.