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Salsa de Chile Ancho

May 07, 2017

Salsa de Chile Ancho

  • 3 Ancho Chiles
  • 2 tomatillo; husks removed
  • 2 garlic cloves, peeled
  • 1/2 small red onion, diced
  • 2 tbsp. oil
  • 3/4 cup water
  • 1/4 tsp. salt
  • Directions:

    1. Remove stems from dried anchos and discard.
    2. Rinse chiles and pat dry with paper towel.
    3. Heat oil and fry chiles over medium heat for about 5 minutes, turning frequently to avoid burning.
    4. Remove chiles from oil and drain. In the same oil, fry the garlic and tomatillos until lightly browned.
    5. In blender combine water, tomatillos, garlic and crushed, fried chiles. Blend for about 5 seconds.
    6. Combine blended ingredients with onion and fry for 5 minutes.

     




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    2121 reviews
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    (9)
    This stuff really is a secret weapon

    This is my new go-to mustard for sandwiches. The pickle flavour is not too overpowering. Just enough that you get the taste of it as if you had pickles on your sandwich.

    Truff Hot Sauce

    Culley's Fajita Seasoning Mix

    Tasty!!

    I've always been impressed by their product the quality and even more so the taste! A lot of hot sauces or just hot with horrible taste but not these. Not only are they hot but they have great flavor... Will continue to buy my sauces from chilly Chiles ...

    real tasty, smoky but not spicy enough ! but worth it for a good sauce !!