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Salsa: Red Flame Salsa




Source of Recipe


Dip It! by Rick Rogers


List of Ingredients




4 ancho chiles, stemmed, split and seeded
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 jalapeno, seeded and minced
one 14 1/2-ounce can tomatoes in juice, drained, juice reserved
1 tbsp fresh lime juice
salt to taste



Recipe



Heat a large skillet over medium-high heat. Place the chiles skin side down in the skillet and cook until they are a deeper shade and more pliable, about 2 minutes. Transfer to a medium bowl, add enough hot water to cover, and put a saucer on top of the chiles to submerge them. Let stand until softened, about 20 minutes, then drain well. Heat the oil in a medium skillet over medium heat. Add the onion, jalapeno, and garlic and cook, stirring often, until the onion softens, about 3 minutes. Remove from the heat.

Combine the drained tomatoes and chiles in a blender. Puree, adding enough of the reserved tomato juice to reach the desired thickness. Transfer to a medium bowl, stir in the onion mixture, and season with salt. Let cool to room temperature. (The dip can be prepared up to 2 days ahead, covered, and refrigerated.) Transfer to a serving bowl and serve at room temperature.


YIELD: 3 Cups