Prep 15 mins
Cook 15 mins
From his Good Eats cooking program on Food Network. This salsa recipes uses fresh, roasted and dried chiles. Alton very cleverly used a steamer basket to roast the chilies on the stove top and a pair of standard kitchen scissors to cut the dried chiles! Just one or two very minor changes were made by me.
- 6 firm roma tomatoes, chopped small
- 4 garlic cloves, finely minced
- 2 jalapenos, seeded and minced (I used one jalapeno and one serrano)
- 1 jalapeno, roasted, skinned and chopped
- 1 red bell pepper, stemmed, seeded, membrane removed, finely diced
- 1⁄2 red onion, diced small
- 2 dried ancho chiles, seeded, cut into short strips and snipped into small pieces (read *NOTE)
- 1 tablespoon extra virgin olive oil
- 1 lime, juice of
- chili powder, to taste (I didn't use)
- salt and pepper, to taste
- fresh scallions or fresh cilantro or fresh parsley, to taste
- *NOTE: I broke up the dried anchos into pieces and used a clean coffee mill to coarsely grind the chilies.
- To roast the jalapeno you have several options: oven roast, or stovetop roast either in a pan or steamer basket.
- For steamer basket directions, place the chili in the opened basket and place directly on the heating element.
- Turn the heat on to medium flame and dry roast for about 5 minutes or until chili is charred all over, turning occasionally to roast evenly.
- Set the steamer basket aside on a heatproof surface. Cover with a heat resistant bowl or lid and allow to sweat for 10-15 minutes.
- Once cool enough to handle, place the chili under running water and loosen off the skin. Remove the seeds and membrane.
- Mince the chili.
- In a bowl, combine all ingredients. Note: Alton say that the dried ancho chili is not to be dehydrated. Marinating will soften the chili and hydrate it.
- Cover and place salsa in refrigerator for up to 12 hours for flavors to infuse.
- Serve with your favorite chips.
- Prep time does not include marinating.