Red Chile Salsa

southwestern condiment/spread sauce blender sauté vegetarian quick & easy low cal healthy low cholesterol honey cinnamon chile pepper bon appétit

Jeanne Kelley

Makes about 1 1/4 cups

Source

Ingredients

1 tablespoon olive oil

1 2-ounce package dried ancho chiles, stemmed, seeded, coarsely torn

3 garlic cloves, sliced

2 tablespoons honey

1/4 teaspoon ground cinnamon

Ingredient info: Dried ancho chiles are available at supermarkets and Latin markets.

Method

Heat oil in heavy medium skillet over medium heat. Add chiles; fry until fragrant and chiles turn light orange, stirring often, about 2 minutes. Transfer to plate; cool. Heat same skillet over medium-high heat. Add garlic; sauté until golden, about 1 minute. Add 1 cup water; remove from heat. Puree chiles, garlic-water mixture, honey, and cinnamon in blender, adding more water by tablespoonfuls if too thick. Transfer to bowl. Season with salt. DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.