Ancho Chile Salsa Recipe

1. 1

   Toast the chiles directly over a medium gas flame or possibly in a cast-iron skillet till soft and brown, turning frequently to avoid scorching.

2. 2

   Slice the chiles into 1-inch strips, then into a very fine julienne.

3. 3

   Combine all of the ingredients in a bowl, mix well and let sit at least 30 min or possibly as long as 2 hrs before serving.

4. 4

   Ancho Salsa keeps a few days in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.