Ancho Chile Salsa Roja
This ancho chile salsa roja came about because I found a bag of dried ancho chiles in my pantry.
How do you use dried ancho chiles?
Dried ancho chiles are a versatile ingredient that adds a rich, smoky flavor with mild heat to various dishes. Here’s how you can use them:
Preparation
Rinse and Clean: Rinse the chiles under cold water to remove any dust or debris.
Remove Stems and Seeds: Cut off the stems and shake out most of the seeds. You can leave some seeds if you want a bit more heat.
Toast (Optional): Toasting the chiles in a dry skillet over medium heat for a few seconds on each side can enhance their flavor. Be careful not to burn them.
Rehydration
To use dried ancho chiles in sauces, stews, or salsas, you typically need to rehydrate them:
Soak in Hot Water: Place the cleaned chiles in a bowl and cover them with hot water. Let them soak for 20-30 minutes until they are soft and pliable.
Drain and Use: Drain the chiles and reserve the soaking liquid if you need some extra flavor in your recipe.
Using Rehydrated Chiles
Puree: Blend the rehydrated chiles with some of the soaking liquid or broth to make a smooth paste. This paste can be added to sauces, soups, or stews.
Chop or Slice: Chop or slice the rehydrated chiles to add to dishes like chili, tacos, or enchiladas.
Cooking with Ancho Chiles
Salsas and Sauces: Ancho chiles are a key ingredient in many traditional Mexican sauces like mole. Blend them into a smooth sauce or puree to add depth to your dishes.
Soups and Stews: Add rehydrated chiles to soups and stews for a smoky, rich flavor.
Marinades and Rubs: Grind dried ancho chiles into a powder and use them in spice rubs for meats or in marinades.
Ancho Chile Salsa Roja
This salsa is so quick and easy - the dried ancho chiles give this salsa a rich color while the bone broth adds a whole other depth of flavor.
Ingredients
- 3 dried ancho chiles
- 1 cup kettle and fire beef broth, heated in microwave for 2 minutes
- 2 chipotle peppers
- 15 ounce canned tomatoes
- 1 teaspoon salt
- 1 cup cilantro with stems
- 2 tablespoons minced garlic
- optional 1 serrano pepper for additional heat
Instructions
Notes
This salsa is zero points on all WW plans.
First time today for acho chille salsa ! saw your recipe while at the mexican market and cant wait to taste it ! thank you! awesome.
Yeah!! So happy!
So this has no natural preservatives like vinegar. Therefore this must be used quickly 1-3 days? Can vinegar be used to extend the life or does it change the taste too much?
No preservatives – I’ve kept it in my fridge for up to a week with no problem. I think that a bit of vinegar would be okay and not overpower though!
Do you put the bone broth in the blender too?
I did because I had it on hand – such a rich flavor, but you can use regular broth if you don’t want to use bone broth.
Do you like not having to take the train into work or do you miss that?
Hi Randi! OMG, yes. So much time to do other things – when I was on the train I was basically limited to working on my computer, but it’s hard to recipe develop on the train!