Alton Brown's Salsa

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • *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.
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