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
Ancho Chile Salsa
Introduction
From EatingWellThis 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.
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.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
