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Salsa with Ancho Chiles
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 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
- 1 lime, juiced
- Chili powder, to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh cilantro, parsley, or scallions, to taste
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 cups
Procedure
- 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 up to 12 hours before serving.
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