Ancho Chile Salsa

Name: Ancho Chile Salsa
Prep time: 36 min
Cook time: 36 min
Total time: 36 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 dried ancho chile peppers; 3 dried guajillo or California chiles; 3 smalls garlic cloves; 0 teaspoons ground black pepper; 2 Tbsps olive oil; 1 mediums onion, diced; 2 Tbsps mexican oregano; 2 roma tomatoes, cored, seeded,and chopped; 1 teaspoon sea salt; 4 larges tomatillos; 473 milliliters water or vegetable stock

The recipe Ancho Chile Salsa could satisfy your Mexican craving in about 36 minutes. This recipe serves 1. One portion of this dish contains roughly 17g of protein, 35g of fat, and a total of 735 calories. This recipe covers 51% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and whole 30 diet. 1 person found this recipe to be delicious and satisfying. It works well as an expensive hor d'oeuvre. A mixture of ancho chile peppers, mexican oregano, tomatillos, and a handful of other ingredients are all it takes to make this recipe so yummy.

Ingredients

Servings:

dried ancho chile peppers 3

dried guajillo or California chiles 3smalls

garlic cloves 0teaspoons

ground black pepper 2Tbsps

olive oil 1mediums

onion, diced 2Tbsps

mexican oregano 2

roma tomatoes, cored, seeded,and chopped 1teaspoon

sea salt 4larges

tomatillos 473milliliters

water or vegetable stock

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Sangre de Toro Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.