ancho chile salsa


Ancho Chile Salsa (or Relish, or Pickle, or Viniagrette)!

This marinated salsa – more like a pickle or relish – is sweet, mildly spicy, and beguiling.

It is a very versatile salsa, too, as you can use it like a regular salsa and spoon it on top of any kind of antojito, like tacos, quesadillas, and even scoop it up with chips. It can also act as a luxurious relish for grilled meat, chicken or seafood, not to mention paninis, tortas or hamburgers. You can also use it as the surprising final touch on crostinis with a base of goat or fresh cheese, or cherry tomatoes… And these are just a few options.

I am so crazy about it, I can eat it like candy. I even said so below… (right after I showed you how to make it).


Yet, one of my favorite ways to use it is as a chunky vinaigrette on top of your mozzarella and tomato salad or over a grilled romaine and red bell pepper salad that I dreamed up with this ancho chile salsa in mind.

That is how I used it on one of my PBS series episodes, where the video clip I just shared with you comes from and got a fabulous response. However, I realized after reading some of the messages like the ones below….

“watching for the 1st time & just caught the end of something that you were just finishing & took a bite out of. you said it was simple to make & will keep in the fridge forever. it looked like a mason jar with some kind of peppers in it. do you know what was in it? thanks, shelley”
“hi i’m asking for the recipe u had in a mason jar i think it was a salsa with chili, i wish i knew the name. Can u help me please, you had it in your show when you did bbq ribs with your sister visiting. thanks again, Cecilia”
“You made something on the Sunday, September 21st TV show that had long dried black peppers that you cut with scissors. You made this jam or salsa and put it in the refrigerator. You said you put it on everything. You keep it in your refrigerator with backup available. Please give me this recipe. Thank you, Crystal”
“Pati, What was in the jar that you made that you said you keep in the refrigerator and eat like candy from the girls just want to have fun episode. it was a pickled something can you tell me what that was? Adam”
“Hi Pati, i always enjoy watching your show. However i missed the first part of your ancho chile vinaigrette. Did u use dried chile or fresh chile. Thanks! Marj”
“Hola Paty Me gusta mucho su programa. En uno de sus programas dio la receta para hacer una conserva de chile ancho, se me pasaron los ingredientes, podria darme los ingredientes. Laura Peña”
“Hi Pati, I just watched your show – Girls Just Wanna Have Fun and you make what I thought was an Ancho Chile Relish. You said it is a staple that you keep in your icebox every day … in a ball jar! I have looked all over for the recipe – could you help me? Rita”
“Dear pati, The show with your girl friends that you made the ribs and the drinks out in your back yard was great. But you made a dressing with Chile’s that you used in the salad you made with I think was onions oil vinegar not to sure , but you and your sister tasted it out side your house you kept it in the fridge. In a jar. Can you give me the recipe it looked so tasty you cut the chile with scissors. Thank you in advance would appreciate a response. Thanks again. Have a great Mother’s day!!!! Judith”
“Pati, I just caught my first show of yours on PBS. Love your passion for great food and will be watching more shows as they air ! Just wondering if you have the recipe for the ancho chile sauce you made in the jar on your website somewhere ? Jim”
“Hola Pati I just watched your episode that featured the Chipotle Honey Ribs. I was intrigued by the Ancho Salsa that you made and kept in the refrigerator. I tried to find it in the recipe from the episode but couldn’t find it. Any way you can post the ingredients? Thanks Dan”
“I do not know if it’s called that but you used ancho chile cut up with a scissor and placed in a jar with other ingredients but I have not been able to find the recipe. You can eat it alone. I do want to try it. Thank you. Love your show Wanda Montanez”

…that the Ancho Chile Vinaigrette (or Salsa or Pickle) should have been a stand alone recipe. It deserves its very own post.

ancho chile

The main star of this salsa (or pickle, or vinaigrette, or relish…) is the ancho chile. A dreamy and spectacular ingredient in its own right.

Making it is so easy, simply stem and seed the anchos and cut them with a pair of scissors (that is why in some northern states versions of it are also called Salsa de Tijera).

ancho chiles cut into pieces

Then you add chopped white onion, garlic…

ancho chile pieces, onion and garlic

Vegetable oil…

adding oil to ancho chile salsa ingredients

Rice and white vinegar, brown sugar and salt…

adding sugar to ancho chile salsa

Mix it up, and let it do its thing… After 8 hours, you can store it in the refrigerator, and it will last as long as you have it there to finish it up (ok at least 6 months…)!

finished ancho chile salsa

I usually add everything to a glass jar; the same one I am going to store it in. I then shake it up, close it and place it in the refrigerator. I made it in this red casserole, just to show the steps… Whichever method you choose, I promise it will be worth your while.


Ancho Chile Salsa (or Pickle)

Escabeche de Chile Ancho

Recipe Yield

2 cups

Cooking time

8 hours 5 minutes

Rate this recipe

4.86 from 7 votes


  • 6 to 8 ancho chiles rinsed, stemmed and seeded, about 3 ounces
  • 1/2 cup finely chopped white onion
  • 1 clove garlic finely chopped
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup distilled white vinegar
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons kosher or coarse sea salt or to taste
  • 2 teaspoons brown sugar or grated piloncillo or to taste

To Prepare

  • Using kitchen scissors or a sharp knife, cut the stemmed and seeded chiles lengthwise into thin strips and place them in a mixing bowl. Add the onion, garlic, vinegars, oil, salt and sugar to the bowl and toss to mix well. Transfer everything to a container with a tight-fitting lid and refrigerate for at least 8 hours before using.


133comments inAncho Chile Salsa (or Relish, or Pickle, or Viniagrette)!

  1. Aurelia Vallin

    Feb 19

    Love your program and recipes. I am from Guadalajara and have for years been looking for birria recipe. Thank you

    1. Pati Jinich

      Mar 03

      My pleasure Aurelia, un abrazo!

  2. Steve Hughes

    Sep 06

    This sounds great and I want to try it, but 1/2 cup of oil has a lot of calories! Can I reduce that, or substitute another liquid??

    1. Pati Jinich

      Oct 03

      Just use less Steve, it should be equally yummy 🙂

  3. Laura Schneider

    Feb 26

    Love chili’s now this is new fav
    I added more brown sugar and garlic
    Delish patti
    Now need a good toasted salsa recipe

    1. Pati Jinich

      Mar 07

      So glad you liked this salsa Laura. How about this other one with toasted Guajillos? Enjoy!

  4. Josh Gibbons

    Feb 01


    This relish was really delicious. We used our home grown dried anchos (that were lightly smoked) and it turned out fantastic. Will be a norm in our household now.


    1. Pati Jinich

      Feb 01

      Yay!!!! Thanks so much Josh 😉

  5. Lauren benjamin from philadelphia pennsylvania

    Dec 14

    It sounds and looks delicious ! Thank you.

    1. Pati Jinich

      Dec 21

      Thanks to you Lauren!

  6. Shep

    Sep 12

    Most recipes tell you to prepare the chilli’s by frying for a few seconds before soaking them in hot water for 30 minutes or so. Do you just use them dry?

    1. Pati Jinich

      Sep 17

      It depends on the recipe Shep, sometimes I fry them, sometimes I toast or re hydrate them and some others I just use them as they are 😉

  7. Thom from Willamette Valley

    Aug 04

    Hi Pati, the video says ¼ cup vinegar-vinegar-oil, but the recipe says ½ cup oil; which is correct?

    1. Pati Jinich

      Aug 04

      Thanks Thom for you feedback, sorry for the confusion. Go with the recipe for 1/2 cup of oil. Enjoy 😉

  8. Tina

    Jul 28

    Can I use guajillo peppers instead of ancho in this recipe? Thank you!

    1. Pati Jinich

      Jul 31

      Why not? Go for it Tina 😉

  9. Laura Wieland

    Jul 06

    Unbelievably yummy- tangy, complex, addictive!

    1. Pati Jinich

      Jul 08

      Thanks Laura!

  10. Jossie Rodriguez

    May 03

    Hi! Im about to make this wonderful recipe! Quick question…when you say rinse the Ancho Peppers….just run them through water real quick?

    1. Pati Jinich

      May 03

      Yes Jossie, just rinse them really quickly and pat dry them before stemming and seeding them. Good luck!

  11. Marti

    Mar 22

    I absolutely LOVE LOVE LOVE this salsa!

  12. May

    Feb 27

    Wow! So glad I gave this Ancho Chili relish a try. It is outstanding, and I love that it is not spicy hot.

    1. Pati Jinich

      Feb 27

      I am so glad you liked it May, thanks for giving it a chance!

  13. Tina

    Feb 15

    I make several jars of this Salsa. Input it on salads, make pastas salads and use it as a topping for baked potatoes. This salsa is addictive! I will eat it out of the jar. 🤣 My husband and four girls love watching your show and making your fun recipes.
    You’re awesome!

    1. Pati Jinich

      Feb 15

      Thanks so much Tina for the kind words! This Salsa is one of my favorites as well!

  14. Lori Lawson

    Oct 12

    I made this while living in Mexico using the Ancho chiles in Mexico. It turned out to be very hot. What did I do wrong. the only step I skipped was rinsing the chiles first.

    1. Pati Jinich

      Oct 25

      Hm, ancho chiles aren’t that hot…maybe you want to add a lot more onion, Lori.

  15. Joseph

    Sep 13

    do I need rice vinegar.

    1. Pati Jinich

      Oct 03

      You can use white vinegar as a substitute if you don’t have rice vinegar, Joseph.

  16. Joseph

    Sep 08

    Hi there how could I use this with fresh caught Alaska Halibut. read you mentioned as a relish ,?? like I don’t know what that means. and what veggie would go with it ,,,,?????? I will prepare it as soon as I hear from you ,,thank you.

    1. Pati Jinich

      Oct 01

      It goes great with fish, Joseph. Enjoy!

  17. Bobby C

    Aug 15

    This salsa/pickle/relish is maybe the best thing I have ever made! Thank you For sharing this Pati. Mucho gusto! Every time I empty the jar I make another double batch. I know you said it’ll keep for 6 months but it only lasts a day or two at my house. My whole family, AND all my friends love it! It goes well with just about everything I’ve tried it on.

    1. Pati Jinich

      Aug 17

      Oh it never lasts for 6 months in my house either, Bobby 😄.

  18. Cindi J

    Aug 05

    Oh yeah – that is good! I made some up yesterday and tried it as soon as I got through the door this evening. Now I have to make a bunch of stuff to go with it… or maybe just eat it out of the jar.

    1. Pati Jinich

      Aug 06

      Both options are good 😄.

  19. Moramay

    Aug 05

    I just made three of your salsa recipes from salsa week, including this one! I always thought mexican salsas were too complicated until I started watching your show 🙂 gracias Pati!! My family is loving all your salsas <3

    1. Pati Jinich

      Aug 05

      This makes me so happy, Moramay!

  20. michael

    Aug 02

    what kind of fruit would go good with this salsa?

    1. Pati Jinich

      Aug 13

      Hmmm well, tomatoes are a fruit and they go great with this salsa, Michael. Or tacos, quesadillas, and even scoop it up with chips. It can also be a great relish for grilled meat, chicken or seafood, not to mention paninis, tortas or hamburgers. You can also use it as the surprising final touch on crostinis with a base of goat or fresh cheese, or….cherry tomatoes.

      1. Thomas

        Jun 24

        This goes very well w/fresh mango if you are looking for a fruit to pair with this!
        I’ve put this on grilled pork tenderloin wow👍

  21. Connie

    Jul 27

    I made this salsa many times – and it’s wonderful! It has become a staple in my fridge – ALL YEAR LONG. Thank you for sharing.

    1. Pati Jinich

      Jul 27

      I’m so happy to hear it is a year-long staple in your fridge, Connie!

  22. Marlene

    May 26

    My wife and I don’t do sweeteners of any kind. Will it greatly affect the end result without it?

    1. Pati Jinich

      May 27

      Oh you can leave it out, Marlene…enjoy!

  23. lavenezolana

    May 18

    Hello Pati just want to say U r sooo fun & patient with all the questions we send U. ThankU

    1. Pati Jinich

      May 20

      Oh I love answering questions from you guys!

  24. Tirsa

    Apr 11

    Hi Pati, i made the relish by inadvertently using pasilla-ancho chili pods. I found the relish to have a strongly bitter taste. Could that be the pasilla element or should the relush be on the bitter side? Thanks.

    1. Pati Jinich

      Apr 24

      Pasillas can be a bitter. For this recipe be sure to use ancho chiles. Sometimes in the US they are sold under the name of Pasilla. Look for wide chiles, not the thin long ones. Here’s some more info:

  25. Joyce

    Mar 09

    I just got back from a month in Oaxaca, our annual “flee the winter cold” trip. Came home with five packets of dried chilis so am now looking for recipes for them. My question is are the Ancho chilis is this salsa dried or fresh? If they are dried then I have a use for the package I brought back. And if the are fresh can you direct me to a recipe for dried ones. Thanks.
    Love your shows and how you unpack the complexity of the Mexican cuisine.
    Cheers, Joyce, Ontario, Canada

    1. Pati Jinich

      Mar 21

      How fun, Joyce! The ancho chile is dried. Here’s some more info on them: Enjoy all of the chiles you brought back!

  26. Paula and Kevin

    Feb 17


    We love this salsa. We really do eat if right out of the jar. We had it on our venison sausage breakfast burritos and last night we added it to our bowl of ancho and adobe chili. I was making cornbread muffins to go with the chili and asked my husband if he wanted fresh jalapenos in them and he said “what would Pati do”.

    You’ve become our go to for recipe inspirations.

    1. Pati

      Feb 19

      Oh I’m so happy to hear this, Paula and Kevin…thank you so much!

  27. Laura Holeton

    Jan 28

    This recipe shows no amount of white rice or how much garlic.
    Please respond & go over this recipe ya posted…Thanks

    1. Pati

      Jan 30

      Oh you don’t put rice in this recipe…the white stuff in the pictures is the chopped up onion. And you can use 1 clove of garlic. Enjoy Laura!

  28. Hannah

    Dec 18

    These pickled chiles are absolutely delicious. Tonight I added them on top of rice and black beans (made those using the instructions in your cookbook because I finally found fresh epazote at the market). SO GREAT!

    1. Pati

      Dec 19

      Awesome, Hannah!

  29. Gio

    Oct 17

    Pati, I saw the show where you ‘braised’ the garlic and peppers in the oil along with oregano I think, then blended everything with the other ingredients, am I correct the oregano went in the blender too?
    Before reading your recipe I bought pasilla chiles, too hot or will they work do you think?
    Thanks for the great show seen on Create in Miami.

    1. Pati

      Oct 31

      Hmmm I think maybe you are thinking of my salsa macha recipe, Gio:

  30. Sandi Abercrombie

    Aug 24

    Wow! I was making Nachos for dinner and was making fresh Salsa to go on top when I found this recipe. So I made this instead. My husband loved it. He was delighted with the taste and managed to eat almost the whole jar himself! I would say this was a big hit with him!

    1. Pati

      Aug 26

      Awesome, Sandi!

  31. Tyra B

    Aug 18

    Hello Pati,

    Thank you for your great site & great PBS Program. I love your stories, family & I also love how you describe the cooking process & how you make the foods you prepare sounds so delicious.

    I’m such a picky eater &
    I’m not a person with an adventurous pallet, but you make me want to try them!

    I found your show quite by accident. I started watching it during Season 6 on PBS.

    Season 3 is now showing.

    You’ve made me want to visit Oaxaca & I did decide to try the Oaxaca Cheese…delicious!
    I love how it melts.

    This Ancho Chile is the first recipe of yours that I’ve tried to make.

    When you scooped the chile into your mouth with a spoon & said “It’s like candy” I knew I just had to make this for my husband. I might even try it…lol. (I’m not much into vinegary tasting foods,
    but my husband likes “all foods – Mexican”

    I have 4 questions about the making of this chile:

    1. What type of vegetable oil did you use in the video?
    2. Is Olive Oil okay to use?
    3. How much vegetable oil should we use (1/4 cup or 1/2 cup) ?
    4. Is the final product supposed to he liquidy?

    I think I may have used to many ancho chiles.
    The Chiles in the package were small very shriveled so I guessed how many equaled the 7 you used in the video.

    I just checked the Chile & it looks like the ancho chiles absorbed most of the liquid.
    I made this last night, it’s still in the refrigerator, I haven’t tasted it yet.

    My question is:
    After adding the ingredients into the mason jar I decided to re-view your video & noticed that on the video you said you added 1/4 cup vegetable oil.

    In the printed recipe it says to use 1/2 cup vegetable oil.

    I used 1/2 cup canola oil.
    But really wanted to use Olive oil, but I wasn’t sure if it would affect the final flavor.

    Thank you.


    1. Pati

      Aug 20

      I’m so glad you discovered the show, Tyra! You can swap the vegetable oil for any type of oil you like, including olive oil. Use 1/2 a cup of oil (I sometimes tweak my recipes to make them even better after the show has aired…so go by what it says online). And yes the salsa can get pretty liquidy. I hope you and your husband love it!

  32. Georgia

    Jul 04

    This salsa is great. I like to put it on a classic Chicago dog or a hamberger. It’s realy delicious on just about anything like jicama, cucumber, pineapple salad as dressing with a little a sprinkle of cilantro. So good!

    1. Pati

      Jul 05

      I agree….it goes with so much! Thanks for sharing Georgia.

  33. kvwalther

    May 22

    good stuff.

    1. Pati

      May 23


  34. Anonymous

    Apr 29

    Love this. Use it on quick quesadilla and on tamales and sandwiches. Its great

    1. Pati

      Apr 30


  35. Todd

    Feb 06

    Can you use olive oil instead?

    1. Pati

      Feb 07


  36. Margie

    Jan 19

    Hi Pati, Love your show and I am trying to make lots of your recipes. I bought a big bag of dried Gujaillo peppers and wondered if I could use them in place of the ancho peppers to make this salsa? Thanks!

    1. Pati

      Jan 31

      ​Oh, no the guajillos won’t work for this one. Their skin is much tougher… but you can try this salsa with the Guajillos:

      1. Margie

        Mar 03

        Thank you for the link to the guajillo chile salsa but I have a question. Is that recipe and the one above using the ancho chilles are they using the dried chilies or fresh chiles? Where I live I can only find the dried versions and not sure how to use them in these recipes. Do do have any other recipes using the dried gujallio peppers so I know how to prepare them for a recipe? Thanks so much, we just love seeing your family, watching your show and making your delicious food!

        1. Pati

          Mar 05

          Oh thank you Margie! Guajillo and ancho chiles are both types of dried chiles…here is some more information: And here’s another recipe with guajillo chiles…. Enjoy!

  37. Liz

    Jan 09

    Can this be canned? I want to give as a gift, but don’t want it to spoil.

    Thanks in advance!

    1. Pati

      Jan 09

      Oh it lasts for months in the fridge! That’s how I keep mine good for a long time.

  38. Betty

    Nov 29

    Should the peppers be rinsed in water or cleaned?

    1. Pati

      Dec 01

      ​You can either dust them off, or rinse them off.

  39. Priscilla , Frisco, TX

    Nov 18

    I tried it and now crave it!!! I put it on my Chinese food the other night and it was awesome!!!! It’s just like you said, I eat it all by itself. Thank you Pati

    1. Pati

      Nov 19

      Oh yum with Chinese food!

  40. Marie from Waco, Tx

    Nov 16

    I was introduced to this delicious salsa for the first time last night! I can’t wait to make it for myself. This salsa will be a staple in my home from this day forth. LOVE IT!
    Just wondering, does anyone have recommendation for complimentary dishes to serve the salsa with. I think it would be great on sandwiches and this will be my first experiment….anyone have any suggestions?

    1. Pati

      Nov 17

      I like to use it like a regular salsa to top all sorts of dishes like tacos, quesadillas, omelettes…or use it as a dip for chips. It also makes a great relish for meat, fish, and even as a salad dressing.

  41. Dallas

    May 13

    I was wondering, do you have to use the rice vinegar? That isn’t something I buy or use. Would doubling the white vinegar or adding cider vinegar work as well? I normally don’t like veering from a recipe, but rice vinegar just isn’t in my kitchen. I would love to try this though!

    1. Pati

      May 13

      Hi! You don’t have to. You can just double up the white vinegar, no worries.

  42. Marissa

    Mar 07

    I am totally obsessed with this salsa!!! I have been eating out of the jar!!
    Thank you Pati!!

    1. Pati

      Mar 10

      Hahaha thank YOU Marissa!

  43. Mary from Terry

    Dec 10

    This recipe is addictive! It’s delicious with everything. This is probably a moot question because it is quickly consumed by my family, but how long will it keep in the ‘frig? Could I can it for long term preservation or would the heat from the canning process alter the flavor?

    1. Pati

      Dec 13

      I keep it in a jar in my fridge for months!

  44. Rick

    Sep 05

    This is my new favorite condiment! I put it on everything. Even eggs!

    1. Pati

      Sep 05

      It is awesome over a goat cheese omelette… Try it!

    2. Pati

      Sep 05

      It is awesome over a goat cheese omelette… Try it!

  45. Geetha

    Aug 15

    Saw your show Girls want to have fun and loved this salsa recipe. Went out and shopped and now it’s marinating. Can’t wait to taste it. Will post comment after

    1. Pati

      Aug 16

      Let me know! =)

  46. Cherie

    Jun 29

    How do you clean the outside of ancho chiles before using? The seem dusty and dirty. I Have made this recipes several times now, it’s so good, but I feel like I am washing away a lot of the flavor when I am cleaning the peppers under running water.

    1. Pati

      Jun 30

      Do not worry! You won’t wash away flavor. Rinsing will work: =) Good luck!

  47. Jean Chambard

    Jun 04

    Hi, just saw your show for the first time today! It was the “Girls just want to have fun” show and I can’t find the recipe on this site, for the cocktail you served the ladies. Is it somewhere that I haven’t found?
    Thank you, Jean

      1. Jean Chambard

        Jun 09

        Oh, thank you so much!! Cannot wait to give this cocktail a whirl !!
        ~~ Jean

        1. Pati

          Jun 13


  48. Susan Ballard

    Jan 02

    Can’t wait to make this, it sounds really yummy.

    1. Pati

      Jan 04


  49. Divya

    Oct 02

    Hi Pati! I love your recipes, they really help me get more acquainted with the wonders of Mexican cuisine. I have a question about this recipe, do you leave the mixture out to ferment and then place it in the fridge after 8 hours or does it go immediately in the fridge after everything is mixed together?

    1. Pati

      Oct 04

      Go ahead and pop it in the fridge right after everything is mixed.

  50. Maria

    Sep 02

    Pati, deliciosísima! Muchas gracias por compartirlo!

    1. Pati

      Sep 06

      Con gusto!

  51. Marilyn

    Aug 30

    Pati – This is absolutely delicious! Thank you. I may become addicted to it. 😉 Enjoy your show very much. All the best.

    1. Pati

      Sep 06

      Gracias, Marilyn!

  52. Mary Blackledge Corroo

    Aug 25

    Oh my goodness yes! This is delicious stuff! I can’t wait to try more of your recipes. Thanks Pati!

    1. Pati

      Aug 31

      Thank you!!

  53. Jen

    Aug 14

    Absolutely delicious. I can’t stop eating it.

    1. Pati

      Aug 21

      Thank you! It is SO addicting!!

  54. Elle

    Aug 05

    Hola Pati-
    Thank you so much for all the great recipes and ideas on this site. I’m wondering if you can help me name/get a receta for…taco sauce. That thin, orangey-red, highly addictive stuff that comes on street tacos? Must have the secret!
    Thanks again for everything,

    1. Pati

      Aug 21

      Hola Elle, I’ll try to post it soon!

  55. Lizanne Ray

    Aug 02

    After only two weeks, I am already making a second bath of the this. My husband watched me make it and laughed at me. And then has put in on everything since then. It is so delicious! Thank you Pati!!!!

    1. Pati

      Aug 03

      Now he knows!

  56. Donna

    Jun 22

    Thank you.

  57. Michael Cicchinelli

    Jun 19

    The anch chili salsa recipe does not say if you have to reconstitute the ancho chiles in hot water before using in the recipe

    1. Pati

      Jun 21

      Hi, no you don’t, you cut them and mix them with the rest of the ingredients, let them sit and macerate and that’s pretty much it!

  58. Donna

    May 27

    Thank you Pati, I look forward to making this salsa!

  59. Tarin Lindsey

    May 25

    I want to try your Ancho Chile Salsa this weekend, it looks absolutely incredible! . I think my boyfriend John love this! I like also your other healthy recipe for diet. Definitely I will add this to my to-make list! Thanks for your great recipes. Good job friend! Keep updating through your cookbook. Nice post indeed. Excellent!

    1. Pati

      May 26

      Thank you!

  60. Velia Antila

    May 22


    The reason I asked what is a good dish that could compliment this salsa, is because I have been requested to bring “something Mexican” unknown around here, for a big pot luck group. I have no idea what the others are bringing since it each picked a dish from a hat, and were asked not to reveal it to each other.
    Did not mean to upset you

    1. Pati

      May 26

      Hola Velia, You didn’t upset me! 😉 You can use it like a regular salsa to top tacos, quesadillas, etc., or as a dip for chips. It also works great as a relish on top of meat and fish dishes, or as a dressing for salads.

  61. Ellie

    May 21

    Patti, I love your show and your recipes and ideas
    Also adore you accent.
    I’m always looking to find you on the PBS Stations around us.
    Keep up the good work – and good luck!!!

    1. Pati

      May 22

      Thank you so much, Ellie!

  62. Arlene

    May 20

    This I’m making for sure (maybe for Memorial Day) my family loves spice. Watch you all the time on PBS.

    1. Pati

      May 22

      Yay! I hope everyone enjoys!!

  63. Liz

    May 20

    Thank you so much Pati. I love your recipes.

  64. Velia Antila

    May 20

    Con que se sirve este encurtido de chile ancho?

  65. Billie

    May 20

    This is the best salsa I’ve made! I always get lots of compliments on it, and it can be used on anything. Easy to make and lasts a good long while too.


    1. Pati

      May 22

      Hi Billie, I’m so happy you made it!

  66. Donna

    May 20

    How much does this recipe make? Thank you.

    1. Pati

      May 22

      Hola Donna, About 3 cups!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.