She Strengthens

Elevate Your Meals with This Rich and Flavorful Salsa Recipe

When it comes to adding depth and excitement to your dishes, a great salsa can make all the difference. This recipe, featuring ancho chiles, tomatoes, and tart tomatillos, is a versatile and delicious addition to any meal.

The Star of the Show: Ancho Chiles

Ancho chiles, dried poblano peppers, bring a rich, slightly sweet flavor to this salsa. Paired with the brightness of tomatoes and the tanginess of tomatillos, they create a truly unforgettable taste experience.

Building the Flavor

To start, heat olive oil in a 10-inch sauté pan over medium heat. Add diced onion, chopped garlic, and torn ancho chiles, cooking until the onions are soft and fragrant. Next, introduce chopped tomatoes and tomatillos, reducing the heat slightly and cooking for an additional 10 minutes.

Adding Depth and Body

Now it’s time to add the water or vegetable broth, along with a pinch of sea salt and a grind of fresh pepper. Bring the mixture to a simmer, then reduce the heat to medium-low and let cook for 20 minutes. This slow cooking process allows the flavors to meld together beautifully.

Finishing Touches

Stir in some fresh Mexican oregano, which adds a subtle, earthy note to the salsa. After cooling slightly, puree the mixture in a blender until smooth. Finally, stir in some chopped cilantro for a burst of freshness.

Tips and Variations

When tomatoes are out of season, don’t be afraid to substitute with good-quality canned tomatoes. And remember, Mexican oregano has a milder flavor than its Mediterranean counterparts, so be sure to use the right variety.

Yield and Ingredients

This recipe yields 2 1/2 cups of salsa, perfect for topping tacos, grilled meats, or veggies. You’ll need:

• 2 teaspoons olive oil
• 1/2 medium onion, diced
• 3 small garlic cloves, chopped
• 2 dried ancho chiles, seeded and torn
• 3 dried guajillo or California chiles, seeded and torn
• 2 Roma tomatoes, cored and chopped
• 4 large green tomatillos, husked and chopped
• 2 cups water or vegetable broth
• 1 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons fresh Mexican oregano
• Fresh cilantro, chopped (about 1/2 cup)