Ancho Chile Salsa Recipe Recipe

Name: Ancho Chile Salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1/2 medium onion, cut into 1/2-inch dice; 3 small garlic cloves, peeled and chopped; 2 dried ancho chiles, seeded and torn into pieces; 3 dried guajillo or California chiles, seeded and torn into pieces; 2 Roma tomatoes, cored, seeded, and roughly chopped; 4 large green tomatillos, husks removed, washed, and roughly chopped; 2 cups water or basic vegetable broth; 1 teaspoon sea salt, plus more to taste; 1/4 teaspoon fresh ground pepper; 2 tablespoons fresh Mexican oregano, or 1 tablespoon dried (see note); Fresh cilantro (12 sprigs), about 1/2 cup, stemmed and chopped

Servings: persons

2 teaspoons olive oil
1/2 medium onion, cut into 1/2-inch dice
3 small garlic cloves, peeled and chopped
2 dried ancho chiles, seeded and torn into pieces
3 dried guajillo or California chiles, seeded and torn into pieces
2 Roma tomatoes, cored, seeded, and roughly chopped
4 large green tomatillos, husks removed, washed, and roughly chopped
2 cups water or basic vegetable broth
1 teaspoon sea salt, plus more to taste
1/4 teaspoon fresh ground pepper
2 tablespoons fresh Mexican oregano, or 1 tablespoon dried (see note)
Fresh cilantro (12 sprigs), about 1/2 cup, stemmed and chopped

1
In a 10-inch saute pan, heat the oil over medium heat.
2
Add the onion, garlic, and dried chiles, and cook, stirring often, for about 5 minutes, or until the onions are soft and you can smell the chiles.
3
Add the tomatoes and tomatillos, reduce the heat slightly, and cook for another 10 minutes, stirring often.
4
Add the water or stock, 1 teaspoon of salt, and pepper.
5
Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 20 minutes.
6
Stir in the oregano, cool for a few minutes, puree the sauce in a blender until smooth, then stir in the cilantro.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 1/2 medium onion, cut into 1/2-inch dice, 3 small garlic cloves, peeled and chopped, 2 dried ancho chiles, seeded and torn into pieces, and more.

Yes, Ancho Chile Salsa Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ancho Chile Salsa Recipe

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