Salsa with Ancho Chiles

Name: Salsa with Ancho Chiles
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 pieces Jalapeño (4 jalapeno peppers, 2 seeded and minced, 2 whole); 6 pieces Roma Tomato (6 Roma tomatoes, chopped); 4 cloves Garlic (4 cloves garlic, minced); 1 piece Red Bell Pepper (1 red bell pepper, finely diced); ½ piece Red Onion (1/2 red or yellow onion, chopped); 2 pieces Dried Ancho Chili Pepper (2 dried ancho chile peppers, seeded, cut into short strips, and snipped into pieces); 1 tbsp Olive Oil (1 tablespoon olive oil); 2 tbsp Lime Juice (2 tablespoons fresh squeezed lime juice); 1 tsp Chili Powder (1 teaspoon Chili powder); ½ tsp Cumin Seeds (1/2 teaspoon cumin); 2 tsp Kosher Salt (2 teaspoons Kosher salt); ½ tsp Black Pepper (1/2 teaspoon Freshly ground black pepper); ¼ cup Cilantro (1/4 cup cilantro, chopped); ¼ cup Scallion (1/4 cup scallions, chopped)

Salsa with Ancho Chiles - Appetizers (Mexican)

20 minMexican

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Jalapeño4 pieces · 4 jalapeno peppers, 2 seeded and minced, 2 whole
Roma Tomato6 pieces · 6 Roma tomatoes, chopped
Garlic4 cloves · 4 cloves garlic, minced
Red Bell Pepper1 piece · 1 red bell pepper, finely diced
Red Onion½ piece · 1/2 red or yellow onion, chopped
Dried Ancho Chili Pepper2 pieces · 2 dried ancho chile peppers, seeded, cut into short strips, and snipped into pieces
Olive Oil1 tbsp · 1 tablespoon olive oil
Lime Juice2 tbsp · 2 tablespoons fresh squeezed lime juice
Chili Powder1 tsp · 1 teaspoon Chili powder
Cumin Seeds½ tsp · 1/2 teaspoon cumin
Kosher Salt2 tsp · 2 teaspoons Kosher salt
Black Pepper½ tsp · 1/2 teaspoon Freshly ground black pepper
Cilantro¼ cup · 1/4 cup cilantro, chopped
Scallion¼ cup · 1/4 cup scallions, chopped

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Steps

1Heat 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.
2In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for at least 1 hour before serving.