Ancho Chili Salsa Roja | Christopher Kimball’s Milk Street

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Blend ancho chilies and aromatics to make a versatile earthy-smoky salsa
Milk Street Bowtie Ancho Chili Salsa Roja

Ancho Chili Salsa Roja

15 minutes

Ancho Chili Salsa Roja

Free

We use ancho chilies, with their earthy, smoky flavor, to up the flavor of a simple salsa. Deep-red anchos are dried ripe poblano chilies. The chilies are harvested green to use fresh, but to make anchos, they're left to ripen until red, developing a sweetness that balances their moderate heat. Left alone, anchos can taste a bit like prunes, but combining them with fresh tomato, garlic and shallot balances their sweetness. The brightness of the raw ingredients emphasizes the chilies' smoky notes. Use this salsa as a dip for tortilla chips, spooned onto tacos or in a marinade for beef, pork or chicken.

cups

15 minutes

3 medium ancho chilies, stemmed, seeded and torn into pieces
Boiling water
1 large garlic clove, smashed and peeled
1 medium shallot, roughly chopped
1 medium vine-ripened tomato, cored and roughly chopped
2 teaspoons white sugar
Kosher salt
Ingredients
  • 3

    medium ancho chilies, stemmed, seeded and torn into pieces

  • Boiling water

  • 1

    large garlic clove, smashed and peeled

  • 1

    medium shallot, roughly chopped

  • 1

    medium vine-ripened tomato, cored and roughly chopped

  • 2

    teaspoons white sugar

  • Kosher salt

.
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Ancho Chili Salsa Roja

Get Ready to Cook

cups

15 minutes

Ingredients
  • 3

    medium ancho chilies, stemmed, seeded and torn into pieces

  • Boiling water

  • 1

    large garlic clove, smashed and peeled

  • 1

    medium shallot, roughly chopped

  • 1

    medium vine-ripened tomato, cored and roughly chopped

  • 2

    teaspoons white sugar

  • Kosher salt

Step 1 of 2

Toast the chilies

3
medium ancho chilies, stemmed, seeded and torn into pieces

In a 12-inch skillet over medium, toast the chilies, pressing with a wide metal spatula and flipping once or twice, until fragrant and a shade darker in color, 2 to 4 minutes. Transfer to a medium bowl and pour in enough boiling water to cover. Let stand until softened, about 10 minutes.

Step 2 of 2

Process the chilies

1
large garlic clove, smashed and peeled
1
medium shallot, roughly chopped
1
medium vine-ripened tomato, cored and roughly chopped
2
teaspoons white sugar
Kosher salt
Boiling water

Drain the chilies and discard the soaking liquid. Transfer to a food processor or blender. Add the garlic, shallot, tomato, sugar, 1 teaspoon salt and ½ cup water. Process until finely chopped and well combined, about 20 seconds, scraping the sides as needed.

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