Recipes

Ancho Chile Sauce

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Ancho Chile Sauce

Ancho Chile Sauce

amanda

Equipment

  • - Measuring Cups

  • - Strainer or Colander

  • - Mortar & Pestle

  • - Food Processor

  • - Cooking Jug or Saucepan with Lid

  • - Stirring Spoon or Spatula

  • - Grill Pan (optional)

Ingredients

  • 1 dried ancho chile, stemmed, seeded, coarsely torn*

  • 2 tablespoons vegetable oil

  • 1 cup chopped onion

  • 1 tablespoon tomato paste

  • 3 garlic cloves, minced

  • 1/2 cup dry red wine

  • 1/2 cup ketchup

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon (packed) dark brown sugar

  • 2 teaspoons Worcestershire sauce

  • 1/4 teaspoon ground cumin

Instructions

1

Instruction 1

Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
2

Instruction 2

Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
3

Instruction 3

Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
4

Instruction 4

* Available at many supermarkets and at specialty foods stores and Latin markets.
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