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Ancho Chile Salsa

Ancho Chile Salsa

Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.


  • 2 vine-ripened tomatoes, halved
  • 1 tablespoon vegetable oil
  • 1 dried ancho chile, seeds removed
  • 1 jalapeño, thinly sliced into rounds, seeds removed if desired
  • 1 teaspoon distilled white vinegar
  • Freshly ground black pepper

Recipe Preparation

  • Heat broiler. Toss tomatoes with oil on a rimmed baking sheet and season with salt. Broil until skins are charred in spots, 6–8 minutes. Let cool.

  • Meanwhile, bring water to a boil in a small saucepan. Add ancho chile and garlic and boil, stirring occasionally, until soft, about 5 minutes. Using a slotted spoon, transfer chile and garlic to a plate; let cool. Reserve cooking liquid.

  • Squeeze tomatoes to remove most seeds and place in blender along with jalapeño, vinegar, ancho chile, garlic, and ¼ cup reserved cooking liquid. Blend, adding more cooking liquid as needed, until smooth, about 30 seconds; season with salt and pepper.

Reviews Section

Watch the video: FIDEOS SECOS EN SALSA DE CHILE ANCHO (October 2021).