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Salsa Ancho

Have a lot of chips on hand when you make this smoky salsa because it is so good that you and your guests will probably finish it off right then and there. Chef Erwin also recommends accompanying meat dishes with this salsa. Lucky meat.

About Erwin Ramos

Erwin Ramos, chef/co-owner of Ole Mexican Grill, has a passion for cooking and creating new dishes. He manages the menu at his restaurant, updating it every four months and adding at least one new creation. Ramos, originally from the Philippines, is not a stranger to the hospitality industry – he and his family own three restaurants (Golden Pot, Roadside Cafe, and El Camino Royal) as well as the Ramos Hotel in the Philippines. Having grown up in the hospitality industry and restaurant business, he learned all he needed to know to open up his own venture at a young age. Ramos is now focused on his popular restaurant, which has been awarded the coveted “Best of Boston” three years out of five, and his family.

Recipe

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Ingredients

Salsa Ancho is great with meat dishes

1 ancho chili (dehydrated chilis)
1 lb pureed tomatillos* (see instructions below)
½ roasted onion* (see instructions below)
3 cloves of garlic
pinch of salt

Garnish.

chopped red onions
chopped tomatoes

Special Equipment

blender

How-to

Make Tomatillo Puree

Remove seeds and membrane of ancho chili. Soak chili in warm water for 15-30 minutes
Place onion on a foil-lined broiler pan and broil on high 5-7 minutes, turning to char all sides
Blend all ingredients together until thoroughly pureed
Garnish with chopped red onions and tomatoes