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Recipe Detail Page
Tomato Ancho Salsa
Summer 2015
This easy, delicious salsa is a no-brainer with tortilla chips and beer. It’s also delicious as a dunk for beef kebabs and tucked into a taco. Dried ancho chilis are only mildly spicy and sport a fruity, raisiny flavour. The salsa benefits from resting for a few hours before being eaten to allow the flavours to blend and mellow.
Makes about 3 cups (750 mL)
1 small onion
3 large, ripe but firm tomatoes, about 1½ lbs (750 g)
2 dried ancho chilis
5 cloves garlic, chopped
⅓ cup (80 mL) cider vinegar
2 tbsp (30 mL) vegetable oil
1½ tsp (7 mL) salt
2 tsp (10 mL) ground cumin
½ cup (125 mL) crumbled cotija or feta cheese
1 Preheat grill to high.
2 Cut onion in half through the equator; peel and trim off root but leave halves intact. Arrange, cut-side up, on grill; place whole tomatoes stem-side down. Cook, turning from time to time, until vegetables are well charred on all sides, about 15 minutes total for the onions and 35 to 40 minutes for the tomatoes. Remove from grill and cool to room temperature.
3 Meanwhile, toast chilis in a small skillet over medium-low by pressing against pan until fragrant and pliable, about 90 seconds per side. When cool enough to handle, tear open; remove and discard the seeds and any pale-coloured ribs. Place in a small heatproof bowl and pour enough boiling water over to cover. Soak for 30 minutes; remove chilis with a slotted spoon to a blender. Reserve soaking liquid.
4 Roughly chop the onion and tomatoes; add to the blender along with the garlic, vinegar, oil, salt and cumin. Add 2 tbsp (30 mL) reserved chili water and pulse to a chunky sauce. Thin with additional chili water, if desired. Turn out into a serving bowl, cover and refrigerate until ready to serve. (Salsa will keep for 5 days in refrigerator. Warm to room temperature for an hour before serving.) Sprinkle with cheese and serve alongside your favourite tortilla chips.
Makes about 3 cups (750 mL)
