By: American Heart Association
Ancho Chile Salsa
About 2 1/2 cups
- 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
Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic and cook, stirring often, until the chiles are fragrant and the onions are soft, 3 to 5 minutes. Add tomatillos and tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more. Add water (or broth), salt and pepper. Bring to a simmer over high heat, and then reduce heat to medium-low and cook for 20 minutes.
Stir in oregano and let cool for a few minutes. Puree the sauce in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cilantro.
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
Notes: Mildly spicy dried chiles, such as ancho, guajillo, New Mexico, mulato and California chiles, are used to add moderate heat and a rich flavor to sauces, soups and stews. Find them in the produce section of large supermarkets.
Tomatillos are tart, plum-size fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.