Spicy Ancho Salsa
Salsa is the best appetizer, there I said it! If you put a bowl of salsa and fresh, crispy chips in front of me, I can guarantee you that I would finish it. My spicy ancho salsa, not only satisfies my chips/salsa craving, but also serves as a great topping for all kinds of food. Personally, I love adding any spicy salsa to tacos, burritos, even my eggs in the morning!
Something that I forget is that salsa is such a low calorie condiment to add to food. As a certified sauce girl, I love to drench my food in sauce, but sauce/condiments tend to be higher in calorie. So, my spicy salsa makes for the perfect condiment when you’re looking for something lighter, but just as delicious.
This salsa recipe is a proven fan favorite amongst my friends and family because it’s just do addictive. The chilies I used for this recipe were actually gifted to me from my aunt straight from a farmer’s market in Mexico. I love when my friends/families bring back little bites for me when they travel. I wasn’t too sure what kind of chilies these were at first, but after some research, I concluded that these are ancho chilies. If you didn’t know, Ancho chilies are just dried poblano peppers, making them mild and smokey.
Spicy ancho salsa ingredients
- Chilies: This is where you can customize the spice level of your salsa. Here are some options based on spice level:
- Mild
- Ancho (Dried)
- Guajillo (Dried)
- Poblano Pepper
- Medium
- Chipotle (Dried)
- Jalapeno Pepper
- Serrano Pepper
- Hot
- Chile de Arbol (Dried)
- Habanero Pepper
- Ghost Pepper
- Mild
- Base: The base of any salsa is typically tomatoes, onions and garlic. You can use canned diced tomatoes or fresh tomatoes based on the season. You are also going to want acidity from lime juice and a fresh pop from cilantro.
- Seasonings: All you need for a good salsa is salt, but cumin is also a great addition.
Similar recipes
Spicy Ancho Salsa
DifficultyEasy
Servings8
Prep time20 minutes
Cook time15 minutes
Total time35 minutes
This rich, smoky salsa blends dried ancho chilies, roasted tomatoes, and garlic for the perfect balance of heat and depth. Perfect for dipping, drizzling, or spicing up any dish, get ready to turn up the flavor! 🌶️🔥
Ingredients
- 3 Dried Ancho Chilies
- 3 Tomatoes, Halved
- 1/2 Red Onion
- 5 Garlic Cloves
- 1 Jalapeno, Halved
- 1/2 Cup Cilantro
- 1 Tsp Salt
- 1 Lime
- 1 Tbsp Avocado Oil
Instructions
- 1
Deseed the dried ancho chilies and cover in bowling water. Soak for 20 minutes.
- 2
Heat a pan on high and place the tomatoes and jalapeños skin side down, along with 1/2 of the onion and the garlic cloves.
- 3
After 1 minute, add the avocado oil.
- 4
Let the veggies char for around 4-5 minutes.
- 5
Once charred on one side, remove from heat and let cool for 10 minutes.
- 6
Once cooled, add the veggies to a food processor, along with the soaked chilies, the remaining raw red onion, lime juice, cilantro, and salt. Blend until your preferred consistency.
- 7
Enjoy with fresh tortilla chips!
