Salsa de Chile Ancho
This is an ancho chile salsa best with eggs, chicken, rice and veggies.
*Also the base for tortilla soup.
Ingredients
- 2 to 3 ancho chiles
- 1 garlic clove
- 3 large plum tomatoes
- 1/3 cup diced white onion
- 1 Tbs. lard or veg. oil
- 1 bay leaf
- 1/4 tsp. dry marjoram
- 1/8 tsp. dry thyme
- 1/2 to 1 cup stock
- Salt to taste
Preparation
Step 1
1. Toast, soak, de-seed, and de-vein chiles.
SOAKING METHOD:
a. Toast chiles by flipping very lightly on comal from one side to the other for no longer than 30 seconds.
b. Immediately place chiles in a bowl of hot water.
c. Cut open chiles with scissors to allow the water to enter the chile.
d. Soak chiles for no less than 30 minutes.
e. Tear away stems and veins from chiles
f. Gently wash off all seeds in the soaking water, and DO NOT discard soaking water.(can be used later to increase the heat of the salsa)
2. Roughly chop tomatoes, garlic, and onion.
3. Blend veggies, stock, and salt in blender.
4. Strain salsa into pot.
5. Add seasonings and bring to boil, then simmer for 25-30 minutes.
6. Serve and/or refrigerate.