Ancho Chile Salsa Recipe


  • 2 teaspoons olive oil
  • 1/2 medium onion, cut into 1/2-inch dice
  • 3 small garlic cloves, peeled and chopped
  • 2 dried ancho chiles, seeded and torn into pieces
  • 3 dried guajillo or California chiles, seeded and torn into pieces
  • 2 Roma tomatoes, cored seeded, and roughly chopped
  • 4 large green tomatillos, husks removed, washed, and roughly chopped
  • 2 cups water or basic vegetable broth
  • 1 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons fresh Mexican oregano, or 1 tablespoon dried (see note)
  • Fresh cilantro (12 sprigs), about 1/2 cup, stemmed and chopped


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