Name: Ancho Chile Salsa
Yield: 4 Servings
Ingredients: 2 vine-ripened tomatoes, halved; 1 tablespoon vegetable oil; Kosher salt; 3 cups water; 1 dried ancho chile, seeds removed; 1 garlic clove, peeled; 1 jalapeño, thinly sliced into rounds, seeds removed if desired; 1 teaspoon distilled white vinegar; Freshly ground black pepper

Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.

Recipe notes