2dried ancho chile peppers, seeded, cut into short strips, and snipped into pieces
1tablespoonolive oil
1lime, 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: 20minutes
TOTAL TIME: 20minutes
Yield: 4cups
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.