Directions:

1. Toast the chiles directly over a medium gas flame or in a cast-iron skilliet until soft and brown, turning frequently to avoid scorching. Slice the chiles into 1-inch strips, then into a very fine julienne.
2. I actually chopped everything up and thought I was making a mess so I grabbed the blender and put everything in and pulsed it a few times until it was somewhat smooth.


3. Combine all of the ingredients in a bowl, mix well and let sit at least 30 minutes or as long as 2 hours before serving. Ancho salsa keeps a few days in the refrigerator.


4. The cool part is, is if you make this the day before and put it in the fridge overnight, it's like ten times better. Plus, no one will believe you made this stuff from scratch.
Servings: 6 to 8
Source:
Submitted by: Mike Pitzer
Date: 2001