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 Jesús González, Chef of La Cocina Que Canta. Source: EatingWell Magazine, January/February 2009

Jesús González
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Ingredients

Directions

  • Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.

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  • 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.

  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

Notes: Mildly spicy dried chiles, such as ancho, guajillo, New Mexico, mulato and California chiles, are used to add moderate heat and a rich flavor to sauces, soups and stews. Find them in the produce section of large supermarkets or online at melissas.com.

Tomatillos are tart, plum-size fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.

Nutrition Facts

18 calories; 0.7 g total fat; 119 mg sodium. 2.6 g carbohydrates; 0.6 g protein; Full Nutrition

Reviews (1)

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Rating: 5 stars
06/12/2017
Loved this sauce! It paired perfectly with the chiles rellenos. Read More