Ancho Chile Salsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 to 8 dried ancho chiles , rinsed & seeded
1/2 cup finely chopped white onion
1 clove garlic, finely chopped
1/4 cup rice vinegar
1/4 cup distilled white vinegar
1/2 cup canola or vegetable oil
1 1/2 teaspoons kosher or coarse sea salt, or to taste
2 teaspoons brown sugar
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Directions: |
Directions:Using kitchen scissors or a sharp knife, cut the stemmed and seeded chiles lengthwise into thin strips and place them in a mixing bowl. Add the onion, garlic, vinegars, oil, salt and sugar to the bowl and toss to mix well. Transfer everything to a container with a tight-fitting lid and refrigerate for at least 8 hours before using. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:8 hours |
Personal
Notes: |
Personal
Notes: This is a very versatile salsa because you can use it like a regular salsa and spoon it on top of any kind of dish like tacos, quesadillas, and even scoop it up with chips. It can also act as a relish for grilled meat, chicken or seafood and hamburgers.
Make this in large quantities a day ahead of time and keep in the refrigerator and use as needed. Remember, the on show Chili's need a lot of time to rehydrate and soak up all the flavors. I don't recommend making this salsa less than eight hours before you're ready to use it.
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