Ancho Salsa
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000. Suggested Use: Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
Ingredients:
6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, finely diced
1/2 red onion, finely chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 Tbsp. olive oil
1 lime, juiced
1 tsp.chili powder
salt and pepper to taste
Instructions:
In a bowl, combine all ingredients. Keep in the refrigerator for up to 12 hours to allow flavor infusion. Serve with tortilla chips.
Makes about 4 to 6 servings.