{"id":9345,"date":"2015-05-19T13:00:19","date_gmt":"2015-05-19T17:00:19","guid":{"rendered":"http:\/\/patijinich.com\/pati_2020\/?p=9345"},"modified":"2021-03-19T17:16:16","modified_gmt":"2021-03-19T21:16:16","slug":"ancho-chile-salsa-or-relish-or-pickle-or-viniagrette","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/ancho-chile-salsa-or-relish-or-pickle-or-viniagrette\/","title":{"rendered":"Ancho Chile Salsa (or Relish, or Pickle, or Viniagrette)!"},"content":{"rendered":"

This marinated salsa – more like a pickle or relish – is sweet, mildly spicy, and beguiling.<\/p>\n

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<\/em>, 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\u2026 And these are just a few options.<\/p>\n

I am so crazy about it, I can eat it like candy. I even said so below\u2026 (right after I showed you how to make it).<\/p>\n

[embedyt] https:\/\/www.youtube.com\/watch?v=8QoISBOvCmI[\/embedyt]<\/p>\n

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.<\/p>\n

That is how I used it on one of my PBS series episodes<\/a>, 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\u2026.<\/p>\n

“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?\u00a0thanks,\u00a0shelley”<\/em><\/h5>\n
“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”<\/em><\/h5>\n
“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.\u00a0Thank you,\u00a0Crystal”<\/em><\/h5>\n
“Pati,\u00a0What 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?\u00a0Adam”<\/em><\/h5>\n
“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!\u00a0Marj”<\/em><\/h5>\n
“Hola Paty\u00a0Me 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.\u00a0Laura Pe\u00f1a”<\/em><\/h5>\n
“Hi Pati,\u00a0I just watched your show \u2013 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 \u2026 in a ball jar! I have looked all over for the recipe \u2013 could you help me? Rita”<\/em><\/h5>\n
“Dear pati,\u00a0The 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\u2019s 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\u2019s day!!!!\u00a0Judith”<\/em><\/h5>\n
“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”<\/em><\/h5>\n
“Hola Pati\u00a0I 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\u2019t find it. Any way you can post the ingredients?\u00a0Thanks\u00a0Dan”<\/em><\/h5>\n
“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\u00a0Wanda Montanez”<\/em><\/h5>\n

\u2026that the Ancho Chile Vinaigrette (or Salsa or Pickle) should have been a stand alone recipe.\u00a0It deserves its very own post.<\/p>\n

\"ancho<\/p>\n

The main star of this salsa (or pickle, or vinaigrette, or relish\u2026) is the ancho chile<\/a>. A dreamy and spectacular ingredient in its own right.<\/p>\n

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<\/em>).<\/em><\/p>\n

\"ancho<\/p>\n

Then you add chopped white onion, garlic…<\/p>\n

\"ancho<\/p>\n

Vegetable oil…<\/p>\n

\"adding<\/p>\n

Rice and white vinegar, brown sugar and salt…<\/p>\n

\"adding<\/p>\n

Mix it up, and let it do its thing\u2026 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\u2026)!<\/p>\n

\"finished<\/p>\n

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\u2026 Whichever method you choose, I promise it will be worth your while.<\/p>\n

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Ancho Chile Salsa (or Pickle)<\/h2>\n
Escabeche de Chile Ancho<\/span><\/div><\/div>\n <\/div>\n
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\n <\/g><\/svg><\/span> Print<\/a>\n <\/div>\n
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