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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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    This one's got some stang!

    Adoboloco Hamajang hot sauce hits hard with the ghost pepper but has some delightful notes with apple cider vinegar and garlic. It will come for your throat first and then stick around in your mouth and on your lips longer than you might expect. Might make a killer marinade for chicken or pork, because it is super thin, not a thick sauce but tread lightly... This sauce seems like it's no big deal, but it kind of is!!

    slap ya mama

    favourite spice, and Chilly Chiles shipped my order so quickly... awesome. Cant wait to buy more, sharing the love on fb

    Stupendously good flavor!

    Grabbed a bottle today. This sauce probably sets the upper limit for what is truly delicious and almost but not quite unbearably hot. The flavor of these four superhots combined is bloody delicious. Nice and vinegary too, this will be for sure my new 'on eggs' sauce for some time to come. It lights you up but doesn't keep you hurting. Much. ;) I love this sauce. I love this store. Thank you Chilly Chiles for everything!

    Best store ever

    One of the best places to do business. Super fast and friendly service

    5/5

    Pain Is Good Chipotle Pepper Sauce