This mellow salsa is made with ancho chiles, which are dried poblano chiles. The chiles are prepared and cooked with tomatoes and tart tomatillos. This is a good all-around salsa that will enhance the flavor of almost any dish. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, Jesús will often substitute good-quality canned tomatoes.
Note: Be sure to use Mexican oregano, which has a milder taste than Mediterranean varieties.
See Deborah Schneider preparing her ancho chile salsa in this CHOW Tip.
This recipe was featured as part of our Nacho Recipes photo gallery.
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