Ancho-Chipotle Salsa recipe

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Ingredients

1 (14.5 ounce) can whole peeled tomatoes
1 fresh jalapeno pepper, seeded
1 chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 ½ tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
¾ teaspoon salt
¼ teaspoon white sugar, or to taste
¼ teaspoon ground cumin

Nutrition Info

14.2 calories
carbohydrate: 3.2 g
cholesterol: : -
fat: 0.2 g
fiber: 0.8 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 299.2 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.

Recipe Yield

2 cups

Recipe Note

A wonderful salsa that uses chipotle and ancho. It adds depth to the overall flavor without overpowering the salsa, making it the perfect snacking salsa as well as a great addition to mexican dishes.

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