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Ancho Chile Salsa

http://www.eatingwell.com/recipes/ancho_chile_salsa.html

From EatingWell:  January/February 2009

This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It's delicious with anything from scrambled eggs to tostadas. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, good-quality canned tomatoes may be a better choice than fresh. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesùs González, Chef of La Cocina Que Canta.

About 2 1/2 cups | Active Time: 30 minutes | Total Time: 55 minutes

Ingredients

Preparation

  1. Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
  2. Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic and cook, stirring often, until the chiles are fragrant and the onions are soft, 3 to 5 minutes. Add tomatillos and tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more. Add water (or broth), salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 20 minutes.
  3. Stir in oregano and let cool for a few minutes. Puree the sauce in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cilantro.

Nutrition

Per 2-tablespoon serving : 18 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 1 g Fiber; 119 mg Sodium; 85 mg Potassium

Exchanges: free food

Tips & Notes