Best 5 Ancho Chipotle Salsa Recipes

Delve into the captivating realm of flavors with ancho chipotle salsa, a tantalizing symphony of smoky, tangy, and slightly spicy notes that will elevate your culinary creations to new heights. This vibrant salsa, boasting a fusion of dried ancho chiles, chipotle peppers, and a carefully curated blend of aromatics, embodies the essence of Mexican cuisine, with its rich history and bold flavors that have captivated taste buds for generations. Whether you're hosting a fiesta, seeking a versatile condiment to enhance your favorite dishes, or simply craving an explosion of flavors, this comprehensive guide will lead you on a journey to discover the best recipe for ancho chipotle salsa, ensuring an unforgettable culinary experience.

Let's cook with our recipes!

SALSA WITH ANCHO CHILES

Salsa with Ancho Chiles image

Provided by Alton Brown

Categories appetizer

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.

ANCHO-CHIPOTLE SALSA

Ancho-Chipotle Salsa image

A wonderful salsa that uses chipotle and ancho. It adds depth to the overall flavor without overpowering the salsa, making it the perfect snacking salsa as well as a great addition to mexican dishes.

Provided by SEVIC

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 (14.5 ounce) can whole peeled tomatoes
1 fresh jalapeno pepper, seeded
1 chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 ½ tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
¾ teaspoon salt
¼ teaspoon white sugar, or to taste
¼ teaspoon ground cumin

Steps:

Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.

Nutrition Facts : Calories 14.2 calories, Carbohydrate 3.2 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 299.2 mg, Sugar 1.6 g

ANCHO CHILE MAYONNAISE

Ancho Chile Mayonnaise image

Provided by Food Network

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

4 ancho chiles, wiped clean, toasted (see Note) stemmed, seeded, and finely chopped
3 tablespoons white wine vinegar
1 tablespoon vegetable oil
1/2 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large egg yolks
1 1/4 cups olive oil

Steps:

In a small bowl, combine the chiles julienne and the vinegar and leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat the oil over medium heat. Add the onion and saute, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and the cumin and cook for about 2 minutes more, until the garlic has released its aroma. Remove from the heat and cool to room temperature. In a large bowl, combine the vinegar and chile mixture, the salt, pepper, and egg yolks. With a balloon whisk, whisk together until completely smooth, then continue whisking as you drizzle in the olive oil, very slowly at first, whisking until all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week.

SIZZLING ANCHO RIBEYES FOR TWO

Sizzling Ancho Ribeyes for Two image

We love the taste of chipotle chili on just about anything. This simple, delicious recipe proves that chipotle pairs perfectly with grilled steak. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

3/4 teaspoon salt
3/4 teaspoon ground ancho chile pepper
1/8 teaspoon pepper
2 beef ribeye steaks (3/4 pound each)
2 tablespoons butter, softened
2 chipotle peppers in adobo sauce, minced plus 1/4 teaspoon adobo sauce

Steps:

In a small bowl, combine the salt, chile pepper and pepper; rub over steaks. , In another small bowl, beat the butter, chipotle peppers and adobo sauce until blended., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-7 minutes on each side. Serve with chipotle butter.

Nutrition Facts : Calories 860 calories, Fat 66g fat (29g saturated fat), Cholesterol 232mg cholesterol, Sodium 1221mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 61g protein.

ANCHO CHILE MARINADE

Ancho Chile Marinade image

You can use any meat with this marinade. I have tried it with beef, pork, and even seafood. This recipe is directly from the Founder, CEO, and Chef of Chipotle Mexican Grill. I hope you enjoy it as much as I do!

Provided by cervantesbrandi

Categories Meat

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (2 ounce) package dried ancho chiles (or dried pepper of choice)
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 garlic cloves
1/2 red onion, quartered
1/4 cup vegetable oil
2 lbs skirt steaks

Steps:

Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.

Tips:

Choose ripe and flavorful tomatoes for the best salsa. Look for tomatoes that are firm and have a deep red color. Avoid tomatoes that are bruised or have green spots.
Roast the tomatoes before making the salsa. Roasting the tomatoes intensifies their flavor and gives the salsa a smoky taste. You can roast the tomatoes in the oven or on a grill.
Use fresh ancho and chipotle peppers for the salsa. Fresh peppers have a more intense flavor than dried peppers. If you can't find fresh peppers, you can use dried peppers, but you will need to soak them in hot water for 30 minutes before using them.
Don't overcrowd the salsa. When you are making the salsa, don't crowd the ingredients into the blender or food processor. This will make the salsa too thick and chunky. Instead, add the ingredients in small batches and pulse until they are well combined.
Taste the salsa before serving. Once you have made the salsa, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or lime juice to taste.

Conclusion:

Ancho chipotle salsa is a delicious and versatile condiment that can be used on a variety of dishes. It is perfect for tacos, burritos, enchiladas, and nachos. It can also be used as a dipping sauce for chips or vegetables. No matter how you use it, ancho chipotle salsa is sure to add a burst of flavor to your meal.