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Ancho Chile Salsa

Ancho Chile Salsa
This Recipe Is:

WebMD Recipe from EatingWell.com

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 Jesús González, Chef of La Cocina Que Canta.

Ingredients
Prep: 30 minutes | Total Time: 55 minutes
  • large dried guajillo, New Mexico or California chiles, (about 3/4 ounce; see Note)
  • large dried ancho chiles, (about 3/4 ounce; see Note)
  • 2 teaspoons
    extra-virgin olive oil
  • 1/2 
    medium onion, cut into 1/2-inch dice
  • 3 small cloves
    garlic, chopped
  • large tomatillos, (see Note), husks removed, washed and chopped
  • 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
Instructions
  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.

 

Tip

Notes: Mildly spicy dried chiles, such as ancho, guajillo, New Mexico, mulato and California chiles, are used to add moderate heat and a rich flavor to sauces, soups and stews. Find them in the produce section of large supermarkets or online at melissas.com.

Tomatillos are tart, plum-size fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.

Nutritional Information

Makes: about 2 1/2 cups
  • Calories18
  • Fat1 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates3 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium119 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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