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
Steps:
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.
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