Salsa De Chile Ancho Recipe 55

SALSA WITH ANCHO CHILES

Salsa with Ancho Chiles image

Provided by Alton Brown

Time 20m

Yield about 4 cups

Number Of Ingredients 11

Ingredients

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
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.

ANCHO-CHIPOTLE SALSA

Ancho-Chipotle Salsa image

A wonderful salsa that uses chipotle and ancho. It adds depth to the overall flavor without overpowering the salsa, making it the perfect snacking salsa as well as a great addition to mexican dishes.

Provided by SEVIC

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 (14.5 ounce) can whole peeled tomatoes
1 fresh jalapeno pepper, seeded
1 chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 ½ tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
¾ teaspoon salt
¼ teaspoon white sugar, or to taste
¼ teaspoon ground cumin

Steps:

Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.

Nutrition Facts : Calories 14.2 calories, Carbohydrate 3.2 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 299.2 mg, Sugar 1.6 g

SALSA DE CHILE ANCHO RECIPE - (5/5)

Salsa de Chile Ancho Recipe - (5/5) image

Provided by Dawn_The_Great

Number Of Ingredients 10

Ingredients

2 to 3 ancho chiles
1 garlic clove
3 large plum tomatoes
1/3 cup diced white onion
1 Tbs. lard or veg. oil
1 bay leaf
1/4 tsp. dry marjoram
1/8 tsp. dry thyme
1/2 to 1 cup stock
Salt to taste

Steps:

1. Toast, soak, de-seed, and de-vein chiles. SOAKING METHOD: a. Toast chiles by flipping very lightly on comal from one side to the other for no longer than 30 seconds. b. Immediately place chiles in a bowl of hot water. c. Cut open chiles with scissors to allow the water to enter the chile. d. Soak chiles for no less than 30 minutes. e. Tear away stems and veins from chiles f. Gently wash off all seeds in the soaking water, and DO NOT discard soaking water.(can be used later to increase the heat of the salsa) 2. Roughly chop tomatoes, garlic, and onion. 3. Blend veggies, stock, and salt in blender. 4. Strain salsa into pot. 5. Add seasonings and bring to boil, then simmer for 25-30 minutes. 6. Serve and/or refrigerate.

SALSA ROJA

Salsa Roja image

Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.

Provided by Jarrett Melendez

Time 45m

Yield Makes 4½ cups

Number Of Ingredients 10

Ingredients

1 large white onion, halved
4 medium plum tomatoes (about 12 oz.), halved
1-2 serrano chiles
4 garlic cloves
3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed
½ bunch cilantro, tough stems trimmed, coarsely chopped
Juice of 1 lime
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; plus more (optional)
½ tsp. ground cumin
¼ tsp. ground cinnamon

Steps:

Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.

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