Ancho salsa

Experimenting with dried chiles is a fun journey. I am amazed how different chiles can taste and the different textures in each salsa that I make. Another nod to Rick Bayless and his cookbook Fiesta at Rick’s for pointing me in the direction of cutting chiles with scissors. This recipe is great as a topping for a steak, burger, or in tacos.

  
    Recipe makes
    Active time
    Total time
  

    1 cup
    10m
    20m
  

  
    Special equipment needed
  
    Heavy skillet
  
    Scissors

Ingredients
4 dried ancho chiles, stemmed and wiped clean
1 tablespoon vegetable oil
1 small onion, slivered into 1/8”-thick pieces
2 garlic cloves, finely chopped
1 tablespoon cider vinegar
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
3 tablespoons Mexican crema or sour cream
salt, pepper

Variations
• Try a different chile - guajillo or pasilla.

  
    Storage
  
    • Since you are making such a small amount, there shouldn’t be much to store. It will keep for 3 - 5 days in the refrigerator.

  
    Instructions
  
    • Heat a pan over medium heat. Toast the chiles, turning often, about 1 - 2 minutes until fragrant. Remove from the heat, put them in a bowl, and cover with hot water. Let stand 10 minutes.
  
    • Put the oil in a pan. When it is hot add the onions. Cook until browned around the edges, about 5 minutes. 
  
    • While the onions are cooking, drain the chiles. Using scissors, cut the chiles into 1/8” pieces. 
  
    • Add the slivered chiles, garlic, vinegar, and spices to the pan. Stir thoroughly. Heat through.  
  
    • Remove from the heat and add the Mexican crema. Season to taste. Add a bit of water if it is too thick.

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