Ancho Chile Salsa"This is an awesome recipe and great for the Vegetarian! I put this sauce on chips even! The recipe came from my Fit 2 Me meal plan for diabetics, but it is a healthy alternative for any diet!' (http://fit2me.com)
- 3 large dried guajillo, New Mexico or California chiles (about 3/4 ounce; see Note)
- 2 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
- 4 large tomatillos (see Note), 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
- Step 1
- Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
- Step 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.
- Step 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.
Tips & Tricks
- 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.
- I hope you like this one! Try it with any Mexican recipe that uses a premade salsa or not! I love it!