Best 2 Salsa With Ancho Chiles Recipes
Ancho chiles, also known as poblano chiles when fresh, are a popular ingredient in Mexican cuisine. They have a mild heat level and a sweet, smoky flavor that makes them perfect for adding depth and complexity to salsas. When combined with other ingredients like tomatoes, onions, garlic, and cilantro, ancho chiles can create a delicious and versatile salsa that can be used as a condiment, dip, or even a marinade. In this article, we will explore some of the best recipes for salsa with ancho chiles, providing you with a variety of options to suit your taste and preferences.
Check out the recipes below so you can choose the best recipe for yourself!
ANCHO CHILE CHIPS
Steps:
- Heat oil to 375 degrees F. Fry potatoes, in batches and drain on paper towels. Immediately toss with ancho powder and salt.
SALSA MACHA
Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it's easy to make, and stores well. It's also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you've made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.
Provided by Tejal Rao
Categories condiments
Time 30m
Yield About 3 cups
Number Of Ingredients 10
Steps:
- In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.
- Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.
- Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.
- Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.
- Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.
Tips:
- Choose the right ancho chiles: Look for plump, dark-colored chiles with no blemishes or tears.
- Toast the ancho chiles before using: This enhances their flavor and aroma.
- Soak the ancho chiles in hot water before blending: This softens them and makes them easier to blend.
- Use a high-powered blender: This will ensure that the salsa is smooth and creamy.
- Taste the salsa and adjust the seasonings as needed: You may want to add more salt, pepper, or lime juice to taste.
- Use fresh ingredients whenever possible: This will give your salsa the best flavor.
- Store the salsa in an airtight container in the refrigerator for up to 5 days.
Conclusion:
Salsa with ancho chiles is a delicious and versatile condiment that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this salsa is sure to please. So next time you are looking for a flavorful and easy-to-make salsa, give this recipe a try!
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