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Salsa with Ancho Chiles

Rated 0 out of 5
$21.67 Cooking Fee
Serving Size: 5 tablespoons
Recipe adapted from:
This mellow salsa made with tomatoes, onion, red bell pepper, garlic, and jalapenos is made with ancho chiles, which are dried poblano chiles, for a nice earthy flavor.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Preheat the broiler. Roast the ½ of the whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes.
  • Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
  • In a bowl, combine the jalapenos with the remaining ingredients.
  • Place in the refrigerator for up to 12 hours for flavor infusion.

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook0
Total Time20 minutes
Recipe Serving Size10



  • 2 jalapeno pepper 1/2 seeded and minced, 1/2 whole
  • 6 Roma tomato chopped
  • 4 clove garlic minced
  • 1 red bell pepper finely diced
  • 1/2 red onion finely chopped
  • 2 dried ancho chile seeded, cut into short strips and snipped into pieces
  • 1 tablespoon extra virgin olive oil
  • 1 lime juiced
  • 2 teaspoon chili powder more or less to taste
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon ground black pepper more or less to taste
  • 2 stalk green onion thinly sliced

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives


Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 243mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 889IU | Vitamin C: 30mg | Calcium: 14mg | Iron: 1mg

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