Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Chile's Angels
Print
Salsa
Total:
47 min
Prep:
20 min
Inactive:
12 min
Cook:
15 min
Yield:
4 to 6 sersvings
Total:
47 min
Prep:
20 min
Inactive:
12 min
Cook:
15 min
Yield:
4 to 6 sersvings

Ingredients

  • 6 Roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
  • 1 red bell pepper, fine dice
  • 1/2 red onion, fine chopped
  • 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • Chili powder, salt, and pepper, to taste
  • Fresh scallions, cilantro or parsley, to taste

Directions

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.

Serve with tortilla chips.

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