Ancho chili peppers, fresh orange juice, roasted bell pepper, garlic, and salt. An authentic mexican salsa perfect for use in mexican entrees and served over grilled chicken or fish.
Ingredients -
4 Dried Ancho Chili Peppers
1 cup Fresh Orange Juice
2 Red Bell Peppers, roasted and peeled
1 Garlic Clove
1 teaspoon Coarse Salt
Preparation:
1. Place all ingredients in blender or food processor and blend until smooth.
2. Serve immediately.
Salsa Making Tips -
Ancho Chili Peppers
To restore the ancho chili peppers for use in the salsa, soak the peppers in water for 30 minutes. Fresh ancho chili peppers are known as poblanos.
Salsa Making Tips -
Roasted Red Bell Peppers
Preheat oven broiler. Place seeded and quartered on a baking sheet about 4 inches from heat. Broil until bell peppers skins are blackened. Remove peppers from baking sheet to
paper bag. Seal paper bag tightly. Heat from steam will help pepper skins come off. Peel off skins and drizzle with a little olive oil.
