Ancho Dipping Salsa
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Roast the tomatoes in the oven in a large baking pan for about 30 minutes. Remove from the oven; add the garlic, onion, and jalapeños, and drizzle with olive oil. Return the pan to the oven and roast for another 20 minutes.
Step 3
Meanwhile, place the ancho and chipotle chiles in a bowl and cover with boiling water. Use a plate or small bowl to weigh down the chiles, keeping them submerged. Soak them until softened, about 15 minutes. Drain the chiles. Set aside.
Step 4
When the roasted vegetables are done, remove the skins from the tomatoes and discard. In the work bowl of a food processor fitted with the metal blade, pulse the roasted vegetables in 2 separate batches. Don’t over-pulse or you’ll end up with a pureed salsa, not a chunky one. Pour the processed salsa into a large bowl. Puree 2 of the reconstituted ancho chiles in the (unwashed) food processor. Stir the pureed chiles into the salsa mixture. Pulse the remaining anchos and the chipotles until finely chopped, but not pureed. Stir the chopped chiles, salt, sugar, and lime juice into the salsa. Cover and refrigerate until ready to use.
