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Blue Mesa Grill Roasted Red Pepper and Ancho Salsa Recipe
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Blue Mesa Grill Roasted Red Pepper and Ancho Salsa Recipe

Blue Mesa Grill's Roasted Red Pepper and Ancho Salsa is a smoky, flavorful blend of roasted red peppers and earthy ancho chiles, offering a perfect balance of sweetness and mild heat that pairs well with their Southwestern-inspired dishes. Make our Blue Mesa Grill Roasted Red Pepper and Ancho Salsa Recipe at home. With our Secret Restaurant Recipe your Roasted Red Pepper and Ancho Salsa will taste just like Blue Mesa Grill.
Prep Time20 minutes
Soaking Time and Chilling Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Appetizer, Dip, Party Recipe, Salsa
Cuisine: Mexican
Keyword: Blue Mesa Grill, Mexican, Mexican Restaurant-Style Recipes, Spicy and Hot
Yield: 1 Bowl

Ingredients

  • 2 Ancho Chiles
  • 3 cloves Garlic peeled and coarsely chopped
  • 2 tablespoons Pine Nuts
  • 2 teaspoons Honey
  • 2 grilled Red Bell Peppers seeded and cut into 1/4-inch thick strips
  • 3 tablespoons Red Wine Vinegar
  • 3 tablespoons chopped fresh Cilantro Leaves
  • 1/4 teaspoon Kosher Salt to taste
  • 1/4 teaspoon freshly ground Black Pepper to taste

Instructions

  • Place ancho chiles in a medium bowl.
  • Cover chiles with boiling water. Let sit at room temperature for 1 hour.
  • Remove chiles from the soaking liquid (reserve liquid). Stem and coarsely chop chiles. Place chiles in a blender.
  • Add garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth.
  • Pour mixture into a medium bowl. Stir in bell pepper strips, vinegar, cilantro, salt and pepper, to taste.
  • Cover and let sit at room temperature for at least 30 minutes and up to 4 hours.
  • Taste. Add more salt and pepper, to taste, if needed.
  • Serve.

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