Ancho Chile Salsa

chile condiment/spread jalapeño mexican salsa spicy tomato

Bon Appétit

4 Servings

Source

Ingredients

2 vine-ripened tomatoes, halved

1 tablespoon vegetable oil

Kosher salt

3 cups water

1 dried ancho chile, seeds removed

1 garlic clove, peeled

1 jalapeño, thinly sliced into rounds, seeds removed if desired

1 teaspoon distilled white vinegar

Freshly ground black pepper

Method

Heat broiler. Toss tomatoes with oil on a rimmed baking sheet and season with salt. Broil until skins are charred in spots, 6–8 minutes. Let cool.

Meanwhile, bring water to a boil in a small saucepan. Add ancho chile and garlic and boil, stirring occasionally, until soft, about 5 minutes. Using a slotted spoon, transfer chile and garlic to a plate; let cool. Reserve cooking liquid.

Squeeze tomatoes to remove most seeds and place in blender along with jalapeño, vinegar, ancho chile, garlic, and ¼ cup reserved cooking liquid. Blend, adding more cooking liquid as needed, until smooth, about 30 seconds; season with salt and pepper.