To make the salsa, re-hydrate the ancho chili by placing it in a bowl and pouring boiling water over it. Soak for 10-15 minutes. Drain and then chop.
Place the ancho chili, tomatoes, scallions, chili pepper, cilantro, lime juice, zest, and olive oil in a large bowl. Stir to combine. Taste and season with salt and pepper.
Notes
The ancho chili is the dried version of the poblano chili. It can be found in specialty food stores. If you can’t find it, it can be kept out of the recipe.