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Smooth Ancho Tomatillo Salsa
Ancho is the name given to poblano peppers when they are dried. You can find them in most grocery stores with the Mexican food, but if you have a Mexican grocery near you, it may be possible to get a better deal on them. Anchos have a medium level of heat, slightly lower than a jalapeno. They also have a sweet, earthy flavor. You can also substitute chipotle chilies for the anchos if you prefer if you like them better. Chipotles come ready to use, so if time is of the essence, keep some on hand.
This ancho tomatillo salsa is a smooth sauce, more in line with the original way salsa was made. It works great as a dip for chips or to spread on grilled meat. Add a dollop to your tacos or drizzle some over the top of your enchiladas for a fabulous meal. It freezes well, so go ahead and make a double batch. Freeze the leftovers in 1 cup portions to pull out whenever you need them. Whenever you feel like an afternoon snack, pull one out and enjoy it with chips or add it to nachos. It makes snacking easy and healthy.
This is a great salsa to incorporate in any dish. Add it to other sauces to spice them up or use it when you make chili to create more depth in your sauce. Toasting the dried chilies in oil may seem like an excessive step, but it only takes a couple minutes and adds more flavor to the chilies.
Ancho Tomatillo Salsa
Ingredients -
2 ancho chili peppers
4 large tomatillos, husked and rinsed
3 cloves garlic
1 Tablespoon vegetable oil
½ cup water
½ teaspoon kosher salt, plus extra to taste
Preparation:
Remove the stems from the chilies. Split the chilies in half, removing all the seeds and membranes. Slice the rinsed tomatillos in half. Peel the papers from the cloves of garlic.
Heat the oil in a medium to large saucepan over medium heat. When the oil begins to shimmer, add the chilies and let them toast until they become slightly lighter in color and a little puffed up. This takes about a minute. Remove the chilies and put them in a blender or food processor.
Remove the oil from the pan and wipe it dry with a paper towel. Put it back over medium heat and let it warm. Add the garlic and tomatillos. Let the ingredients sear for about 3 minutes or until they begin to brown. Flip them and sear the other side. Add to the chilies.
Add the water and salt to the chilies in the blender or food processor. Pulse in one second pulses to chop the ingredients, and then blend until smooth. Taste. Add more salt if necessary.
Store in the refrigerator for up to a week. This salsa can also be frozen for up to 3 months.
