Dried Chile Salsa

Dried Chile Salsa Recipe
Photo: Charles Walton; Styling: Mary Lyn Hill
This salsa is good with everything from chips to fish to chicken.


3 cups

Recipe from

Southern Living

Nutritional Information

Calories 38
Fat 1.5 g
Cholesterol 0.0 mg
Sodium 204 mg


4 dried Anaheim chile peppers
2 pounds Roma tomatoes, halved
6 garlic cloves, minced
1 large onion, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground cumin
2 to 3 tablespoons chopped fresh cilantro
Garnish: fresh cilantro sprigs


Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover; let stand 30 minutes. Drain. Peel and coarsely chop peppers.

Bake tomato halves in a roasting pan coated with cooking spray at 450° for 20 minutes or until blackened.

Sauté garlic and onion in hot oil 3 minutes or until tender.

Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro. Garnish, if desired.

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note