Ancho Chile Salsa Roja - My Bizzy Kitchen

Ancho Chile Salsa Roja – My Bizzy Kitchen


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.

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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. 

  • Author: Biz
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes

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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!

 



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