Ancho Chipotle Salsa Recipes

SALSA WITH ANCHO CHILES

Salsa with Ancho Chiles image

Provided by Alton Brown

Time 20m

Yield about 4 cups

Number Of Ingredients 11

Ingredients

4 jalapeno peppers (2 seeded and minced, 2 whole)
6 Roma tomatoes, chopped
4 cloves garlic, minced
1 red bell pepper, finely diced
1/2 red onion, finely chopped
2 dried ancho chile peppers, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
Juice of 1 lime
Chili powder, salt and pepper, to taste
Chili powder, salt and pepper, to taste
Chopped fresh cilantro, parsley or scallions, to taste

Steps:

Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.

CHIPOTLE SALSA

Chipotle Salsa image

Provided by Ree Drummond Bio & Top Recipes

Categories appetizer

Time 3h10m

Yield Approximately 5 cups

Number Of Ingredients 10

Ingredients

Two 15-ounce cans diced tomatoes
One 10- or 15-ounce can diced tomatoes with green chiles
1/4 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 to 3 (depending on your heat tolerance) chipotle peppers in adobo (see Cook's Note)
1 bunch fresh cilantro, stems roughly removed
1 medium onion, diced

Steps:

Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

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