Creamy Ancho Pepper Salsa

Chili peppers and roasted garlic add zing to this tomato cream salsa. Serve with Queso Fundido Taquitos.


  • 2 ancho chili peppers, stemmed and seeded
  • 2 cups vegetable stock
  • 1 bulb roasted garlic, cloves squeezed from its skin
  • 1 can diced fire-roasted tomatoes (15 ounces)
  • Salt and pepper
  • 1/4 cup heavy cream


In a small saucepot over medium-low heat, simmer the peppers in the
stock for 15 minutes. Strain, reserving some of the liquid.

To a food processor or blender, add the strained peppers, roasted garlic cloves and tomatoes and season with salt and pepper. Puree for 1 minute until very smooth. Pour into a bowl, stir in the cream, adjust the seasonings and serve.

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