Ancho Dipping Salsa Recipe

Name: Ancho Dipping Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Roma tomatoes, cored; 3 cloves garlic; 1 medium yellow onion, quartered; 2 jalapeno chiles, stemmed and seeded; 1 tablespoon olive oil; 4 ancho chiles, stemmed and seeded; 2 chipotle chiles, stemmed and seeded; 1 1/2 teaspoons kosher salt; Pinch of sugar; 2 tablespoons freshly squeezed lime juice (about 1 medium lime)

Servings: persons

8 Roma tomatoes, cored
3 cloves garlic
1 medium yellow onion, quartered
2 jalapeno chiles, stemmed and seeded
1 tablespoon olive oil
4 ancho chiles, stemmed and seeded
2 chipotle chiles, stemmed and seeded
1 1/2 teaspoons kosher salt
Pinch of sugar
2 tablespoons freshly squeezed lime juice (about 1 medium lime)

1
Preheat the oven to 425F.
2
Roast the tomatoes in the oven in a large baking pan for about 30 minutes.
3
Remove from the oven; add the garlic, onion, and jalapenos, and drizzle with olive oil.
4
Return the pan to the oven and roast for another 20 minutes.
5
Meanwhile, place the ancho and chipotle chiles in a bowl and cover with boiling water.
6
Use a plate or small bowl to weigh down the chiles, keeping them submerged.
7
Soak them until softened, about 15 minutes.
8
Drain the chiles.
9
Set aside.
10
When the roasted vegetables are done, remove the skins from the tomatoes and discard.
11
In the work bowl of a food processor fitted with the metal blade, pulse the roasted vegetables in 2 separate batches.
12
Dont over-pulse or youll end up with a pureed salsa, not a chunky one.
13
Pour the processed salsa into a large bowl.
14
Puree 2 of the reconstituted ancho chiles in the (unwashed) food processor.
15
Stir the pureed chiles into the salsa mixture.
16
Pulse the remaining anchos and the chipotles until finely chopped, but not pureed.
17
Stir the chopped chiles, salt, sugar, and lime juice into the salsa.
18
Cover and refrigerate until ready to use.

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 8 Roma tomatoes, cored, 3 cloves garlic, 1 medium yellow onion, quartered, 2 jalapeno chiles, stemmed and seeded, and more.

Yes, Ancho Dipping Salsa 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 Dipping Salsa

How did you like this recipe?

Frequently Asked Questions