Ancho Chile Sauce
A rich and flavorful sauce made with dried ancho chiles, wine, and aromatic spices. Perfect for Mexican and Southwestern dishes, this sauce combines sweet, smoky and tangy elements.
Ingredients
- •1 whole dried ancho chile, stemmed, seeded, coarsely torn*
- •2 tablespoons vegetable oil
- •1 cup chopped onion
- •1 tablespoon tomato paste
- •3 cloves garlic cloves, minced
- •½ cup dry red wine
- •½ cup ketchup
- •1 tablespoon apple cider vinegar
- •1 tablespoon (packed) dark brown sugar
- •2 teaspoons Worcestershire sauce
- •¼ teaspoon ground cumin
Cooking Instructions
- 1.
Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
30 min
- 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.
12 min
- 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.
5 min
- 4.
* Available at many supermarkets and at specialty foods stores and Latin markets.
