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.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...