Ancho Chile Sauce
- Reviews 1
Ready In: 45 mins
Yields: 1 1/2 cups
Ingredients
- 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
- salt
- pepper
Directions
- 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.
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