Ingredients and Weight:
- 12 ounces canned chipotle peppers in adobo sauce, drained
- 5 ounces dried ancho chiles
- 1 cup boiling water
- 1 medium white or yellow onion, diced (1 cup)
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28-ounce) can crushed tomatoes, undrained
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Remove stems and seeds from dried ancho chiles.
- Place dried ancho chiles in a heatproof bowl. Pour boiling water over and soak for 20 minutes until softened.
- Remove ancho chiles from soaking liquid and drain. Cut into small pieces.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Add chipotle peppers, ancho chiles, crushed tomatoes, cumin, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until thickened.
- Puree the salsa using an immersion blender or regular blender until smooth. Adjust seasonings to taste.
Nutritional Information:
- Calories per serving (1/4 cup): 40
- Fat: 1g
- Carbohydrates: 8g
- Protein: 2g
Dish Characteristics:
- Savory, smoky flavor
- Tangy and slightly spicy
- Smooth and creamy texture
- Versatile accompaniment for tacos, burritos, nachos, and chips
User Comments:
- "This salsa is a perfect balance of flavors. It has a nice kick but is not overpowering."
- "I love how the ancho chiles add a depth of flavor to the salsa."
- "This is my go-to salsa for any Mexican dish. It's delicious and easy to make."
Special Precautions and Tips:
- Use gloves when handling chipotle peppers to avoid contact with the oil in the adobo sauce.
- If you don't have an immersion blender, you can puree the salsa in a regular blender in batches. Be sure to cover the blender lid with a towel to prevent splattering.
- This salsa can be made ahead of time and refrigerated for up to 3 days. Reheat before serving.
