Tomato & Ancho Chile Salsa Recipe
- Cut the chiles open, discard seeds and stems, chop into small pieces, place in bowl covered with boiling water for 45 minutes, then drain.
- Blend tomatoes in blender until you have a coarse sauce. Now add all the ingredients to the blender, including the drained, softened chiles and blend until smooth.
- Cook for about 10 minutes in a medium sized saucepan, stirring frequently over medium heat until sauce is slightly thickened.
- Serve room temperature.
9 Weight Watchers PointsPlus® for 500 ml (2 cups / 16 oz). We used a salt substitute instead of the salt.
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.