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.