One thing about eating out of pantry, fridge and freezer is using up stuff that I bought for one reason or another, then never did anything with it – like a bag of dried ancho chiles I found in my pantry.
If you’ve not had chilaquiles, you have to put this on your list of things to make. I only tried it last year for the first time – it’s tortilla chips with eggs, and a delicious salsa. The dried ancho chiles give this a deep rich color, and I used @kettleandfire bone broth which adds a whole new level of flavor.
Ancho Chile Salsa Roja
This salsa is so quick and easy – the dried ancho chiles give this salsa a rich color while the bone broth adds a whole other depth of flavor.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
Scale
Ingredients
3 dried ancho chiles
1 cup kettle and fire beef broth, heated in microwave for 2 minutes
2 chipotle peppers
15 ounce canned tomatoes
1 teaspoon salt
1 cup cilantro with stems
2 tablespoons minced garlic
optional 1 serrano pepper for additional heat
Instructions
Soak the dried ancho chiles in the hot broth for 15 minutes. Once soft, remove stems and seeds and throw everything into a blender. Pour into a sauce pan and cook for 10 minutes. That’s it! This salsa is so flavorful that I am trying to think up all the ways to use it. What’s your favorite way to use salsa?
Notes
This salsa is zero points on all WW plans.
Today is Day 6 of working from home. I am starting to get into a routine. I am no longer working in my pajamas! I get up, shower, throw on some makeup and put on a nice shirt. Okay, I am wearing jeans – I am not crazy enough to wear dress pants in my dining room office.
And today I am walking at lunch. It’s still chilly in the 40s, but I have to move this body. Make it a great day!
