SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 10.2
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.8 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.2 g

View full nutritional breakdown of Ancho Chile Salsa calories by ingredient
Report Inappropriate Recipe

Ancho Chile Salsa


Ancho Chile Salsa

Introduction

From EatingWell

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 Jesůs González, Chef of La Cocina Que Canta.
From EatingWell

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 Jesůs González, Chef of La Cocina Que Canta.

Number of Servings: 20

Ingredients

    3 large dried guajillo, New Mexico or California chiles, (about 3/4 ounce; see Note)
    2 large dried ancho chiles, (about 3/4 ounce
    2 teaspoons extra-virgin olive oil)
    1/2 medium onion, cut into 1/2-inch dice
    3 small cloves garlic, chopped
    4 large tomatillos, husks removed, washed and chopped
    2 plum tomatoes, seeded and chopped
    2 cups water, or vegetable broth
    1 teaspoon sea salt
    1/4 teaspoon freshly ground pepper
    2 tablespoons chopped fresh oregano, or 1 tablespoon dried, preferably Mexican
    1/2 cup chopped fresh cilantro

Directions

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.

Number of Servings: 20

Recipe submitted by SparkPeople user JOEANNI.






Great Stories from around the Web


Rate This Recipe