Ancho Chile Pickled Salsa

11 hours ago 1

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This marinated salsa is chocolaty, sweet, deep, mildly spicy and incredibly interesting. Versions of it are communal successful bluish states of Mexico. Feel escaped to set the sweetener to your taste.

It is cleanable arsenic a companion to grilled meats oregon chicken, oregon arsenic a dispersed connected sandwiches, panini and crostini. For a beauteous and archetypal appetizer, brace it with hard-textured but mildly flavored cheeses specified arsenic Mexican panela, queso fresco, sliced mozzarella oregon Oaxaca.

The chile peppers request to macerate for astatine slightest 8 hours. The assembled salsa tin beryllium refrigerated for months.

Adapted from a Diana Kennedy look by Patricia Jinich, cook astatine the Mexican Cultural Institute. Her Web tract is www.patismexicantable.com.

Ingredients

measuring cup

Servings: 2 cups

3 ounces dried ancho chile peppers, preferably Orale brand
1/2 mean achromatic onion, finely chopped (1/2 cup)
2 mean cloves garlic, finely chopped
1/4 cupful atom vinegar
1/4 cupful distilled achromatic vinegar
1/2 cupful safflower oregon rootlike oil
1 1/2 teaspoons kosher, coarse oregon oversea salt, oregon much to taste
1 1/2 teaspoons airy brownish sugar, oregon much to taste

Nutritional Facts

Per 2-tablespoon serving

Calories
85
Fat
7 g
Saturated Fat
1 g
Carbohydrates
5 g
Sodium
205 mg
Protein
1 g
Fiber
2 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a Diana Kennedy look by Patricia Jinich, cook astatine the Mexican Cultural Institute. Her Web tract is www.patismexicantable.com.

Tested by Kathleen Hom.

Published March 13, 2026