Salsa Chili Ancho Authentic Mexican Recipe
This simple blended mixture provides bold, authentic flavor for “village style” enchiladas. Because it relies on dried chiles for flavor, this is an easy salsa to whip up on short notice, even when you have little fresh produce on hand.
Ingredients
| ~ | water | |
| 6 | ounces | dried, whole chili Anchos |
| 1/2 | small | onion, cut in chunks |
| 4 | cloves | garlic |
| 1 | teaspoon | ground cumin |
| 2 | teaspoons | ground cloves |
| 1+ | teaspoon | freshly ground black pepper |
| 1+ | teaspoon | salt |
| 1 | cup | chili cooking liquid |
Directions
- Fill a saucepan half-full with water and add the dried chilies. Bring the water to a lively simmer and cook the chilies until softened--Approximately one hour.
- Working in two batches, place the cooked Ancho chiles, onion, garlic, cumin, cloves, pepper and chile cooking liquid in a blender. Process until smooth.
- Remove from the blender and serve.
Preparation Time:
Approximately one-hour and ten minutes.
