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Ancho and Guajillo Chile Salsa

Makes 2 1/2 cups
Prep Time: 15 minute plus chilling time

3 large dried guajillo, New Mexico or California chiles, (about 3/4 ounce; see Note)
2 large dried ancho chiles, (about 3/4 ounce; see Note)
2 teaspoons Il Casolare Extra Virgin Olive Oil
1/2 medium onion, cut into 1/2-inch dice
3 small cloves garlic, chopped
4 large tomatillos, (see Note), husks removed, washed and chopped
1/2 carton Mutti Italian Chopped Tomatoes
2 cups Pacific Vegetable Broth
1 teaspoon Sale di Cervia Sea Salt
1/4 teaspoon freshly ground Tellicherry Peppercorns
1 tablespoons Mediterranean Oregano
1/2 cup chopped fresh cilantro

1.Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
2.Heat Il Casolare Olive Oil in a large skillet over medium heat. Add the Chile pieces, onion and garlic and cook, stirring often, until the chiles are fragrant and the onions are soft, 3 to 5 minutes. Add tomatillos and Mutti Tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more. Add water (or broth), Cervia Sea Salt and ground Tellicherry Pepper. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 20 minutes.
3.Stir in Mediterranean Oregano and let cool for a few minutes. Puree the sauce in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cilantro. Chill. Can refrigerate up to two weeks.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Dried New Mexico Chiles
Thin earthy flavor that is ideal for sauces.
From $2.55

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Dried Ancho Chiles
This dried poblano is perfect for your salsa.
From $2.55

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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Dried Guajillo Chiles
Its mild, fruity flavor makes it perfect for soups and mole sauces.
From $5.45

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