Ancho Chile Salsa


  • 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


This Mellow Salsa, Made With Dried Ancho Chiles, Is A Good All-purpose Salsa. It's Delicious With Anything From Scrambled Eggs To Tostadas. A Rich Tomato Flavor Is Important In This Salsa, So When Tomatoes Are Out Of Season, Good-quality Canned Tomat

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