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Prep 30 mins
Cook 15 mins
A most flavorful sauce that can be used on brisket, chicken or any bbq. Note: You can substitute 1 tablespoon Ancho Chile Powder for the dried chile and then add enough water to make it the consistency you want. Start with at least 1/2 cup water. From Bon Appetit.
- 1 dried ancho chile, stemmed, seeded, coarsely torn (no ancho chile, see note in description)
- 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 dark brown sugar, packed
- 2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon ground cumin
- Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
- Heat oil in heavy medium saucepan over medium heat. Add onion and saute 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.
- Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.
Just mention "ancho chile" and you get my attention. This sauce is fantastic and would be great along with or on any grilled meat. I think it would also be good mixed in with mashed potatoes to give them a "kick". Made for Zaar Alphabet soup tag, May 2012.