Description: The Ancho Chile is a form of dried poblano chile. Normally green and fairly mild, the poblano chile, when ripened turns red and becomes significantly hotter and more flavorful. Most ancho chiles are from the green poblano variety so will usually be mild, but the occasional spicy one comes along. This mild salsa would be great on eggs, tacos, perhaps even enchiladas (although I have not tried that, yet).
4 Ancho Chiles, dried
1 cup orange juice
2 red peppers, roasted and peeled
1 clove garlic
1 teaspoon Salt
Soak ancho chile peppers in hot water for 15 minutes.
Place ancho chile peppers, orange juice, bell peppers, garlic and salt in food processor and process for 2 minutes.
Serve over grilled chicken or fish, even eggs.
May be served with chips.
You could use a blender if you don’t have a food processor.
Preparation time: 25 minute(s)
Number of servings (yield): 4