by mollysmenu
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Expand1.5 cups fresh strawberries, finely chopped Ask a question about this ingredient
2 tablespoons spring or vidalia onions, finely chopped Ask a question about this ingredient
1 tablespoon fresh cilantro, finely chopped Ask a question about this ingredient
1 teaspoon granulated sugar Ask a question about this ingredient
1 dried ancho chili Ask a question about this ingredient
2 limes, juiced Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
Toast the chili over medium heat in a small skillet on both sides, just until fragrant.
Ask a question about this stepSoak the chili for 5 minutes in boiling water then remove and allow to cool
Ask a question about this stepCut the chili in half then reserve one part for another use.
Ask a question about this stepRemove half of the seeds from the remaining piece of chili and finely chop the ancho.
Ask a question about this stepCombine the berries, cilantro, sugar, salt, onions, chili and lime juice in a bowl and allow to marinate in the fridge for about 30 minutes before serving.
Ask a question about this stepI'm slowly warming to spice and strawberry combos - think I could use ancho chili powder as a short cut?
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
I think it work fine as a substitute and allow you to control the heat a little more.