Salsa with Ancho Chiles

Serving Size: 10

This mellow salsa made with tomatoes, onion, red bell pepper, garlic, and jalapenos is made with ancho chiles, which are dried poblano chiles, for a nice earthy flavor.

Recipe by: Alton Brown

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

Ingredients

2 each jalapeno pepper 1/2 seeded and minced, 1/2 whole
6 each Roma tomato chopped
4 clove garlic minced
1 each red bell pepper finely diced
1/2 each red onion finely chopped
2 each dried ancho chile seeded, cut into short strips and snipped into pieces
1 tablespoon extra virgin olive oil
1 each lime juiced
2 teaspoon chili powder more or less to taste
1 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste
2 stalk green onion thinly sliced

Instructions

Preheat the broiler. Roast the ½ of the 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.

Nutrition