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Ancho Pepper and
The ancho pepper is probably one of the most used dried chilies in the Mexican cuisine. It is the dried version of the famous Poblano pepper. This type of chili is large, dark, is not very spicy and it has sweet and toasted notes.
In this preparation the ancho pepper is accompanied with the juice of citrus fruits. In this way the salsa acquires a flavor that you don’t expect and to give to it a spiced touch anise is used that is also in charge of aromatizing the whole recipe.
This preparation gives a fantastic flavor to almost any dish that has fish. It also has to be used in dishes that have chicken or pork – it is a very good combination.
About the Recipe
- To make the salsa you only have to roast and blend, you won’t have any problem.
- Buy large and flexible ancho peppers because those are the ones that have better flavor.
- The preparation time is of 10 minutes.
- The recipe is for 2 cups.
- Put on a griddle over medium heat 3 ancho peppers and roast them for about 2 minutes, until all their sides are lightly roasted; move them regularly with some tongs.
|If you want a less spicy salsa remove the veins and the seeds of the chilies.|
- Transfer from the griddle to a bowl, with the tongs, the chilies that were roasted.
- Cover with boiling water the chilies that were put in the bowl and leave them soaking for about 5 minutes, until they are soft.
- Transfer from the bowl to a blender, with the tongs, the chilies that were roasted. Also add in the blender:
- 1 teaspoon of Anise.
- The juice of 1 Lime.
- The juice of 1 Orange.
- The juice of 1/2 Grapefruit.
- 1/4 tablespoon of Salt.
- Blend very well the ingredients.
- Strain over the bowl the ancho pepper and anise salsa.
A Great Combination!
Tip: If the salsa is left resting for about 2 hours, the flavors will settle and the salsa will be more savory .
Did you like the Ancho Pepper Salsa?
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