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Dried Chile Salsa

Photo: Charles Walton; Styling: Mary Lyn Hill
Yield 3 cups
This salsa is good with everything from chips to fish to chicken.


  • 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

Nutrition Information

  • calories 38
  • fat 1.5 g
  • cholesterol 0.0 mg
  • sodium 204 mg

How to Make It

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

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

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

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