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Ancho Chili Salsa Roja

Ancho Chili Salsa Roja

  • Makes
    1 1/2 cups
  • Cook Time
    15 minutes

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.

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

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

Drain the chilies and discard the soaking liquid. Transfer to a food processor or blender. Add the garlic, shallot, tomato, sugar, 1/2 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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