Make-Ahead: The salsa can be prepared up to 2 days ahead. Ancho chiles give this salsa its moderately high heat level and deep red color. If you wish, add 1 cup fresh or frozen corn kernels or canned beans to the salsa to provide extra substance.
Makes about 3 cups. Credits: From Dip It! by Rick Rodgers. HarperCollins Publishers. Used by permission.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 4 ancho chiles, stemmed, split and seeded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and minced
- One 14 1/2-ounce can tomatoes in juice, drained, juice reserved
- 1 tablespoon fresh lime juice
- Salt to taste
Preparation:
1. Heat a large skillet over medium-high heat. Place the chiles skin side down in the skillet and cook until they are a deeper shade and more pliable, about 2 minutes. Transfer to a medium bowl, add enough hot water to cover, and put a saucer on top of the chiles to submerge them. Let stand until softened, about 20 minutes, then drain well.
2. Heat the oil in a medium skillet over medium heat. Add the onion, jalapeño, and garlic and cook, stirring often, until the onion softens, about 3 minutes. Remove from the heat.
3. Combine the drained tomatoes and chiles in a blender. Puree, adding enough of the reserved tomato juice to reach the desired thickness. Transfer to a medium bowl, stir in the onion mixture, and season with salt. Let cool to room temperature. (The dip can be prepared up to 2 days ahead, covered, and refrigerated.)
4. Transfer to a serving bowl and serve at room temperature.
