This mellow salsa is made with ancho chiles, which are dried poblano chiles. The chiles are prepared and cooked with tomatoes and tart tomatillos. This is a good all-around salsa that will enhance the flavor of almost any dish. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, Jesús will often substitute good-quality canned tomatoes.
Note: Be sure to use Mexican oregano, which has a milder taste than Mediterranean varieties.
See Deborah Schneider preparing her ancho chile salsa in this CHOW Tip.
This recipe was featured as part of our Nacho Recipes photo gallery.| from: Cooking with the Seasons at Rancho La Puerta , by Deborah Schneider
- 1In a 10-inch sauté pan, heat the oil over medium heat. Add the onion, garlic, and dried chiles, and cook, stirring often, for about 5 minutes, or until the onions are soft and you can smell the chiles.
- 2Add the tomatoes and tomatillos, reduce the heat slightly, and cook for another 10 minutes, stirring often.
- 3Add the water or stock, 1 teaspoon of salt, and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 20 minutes.
- 4Stir in the oregano, cool for a few minutes, puree the sauce in a blender until smooth, then stir in the cilantro.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.