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  • Ancho Chile Sauce: Ingredients

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    This recipe provides instructions for making an Ancho Chile Sauce that combines elements of barbecue sauce and red wine reduction. The sauce calls for an ancho chile, onion, tomato paste, garlic, red wine, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and cumin. The chile is soaked and then blended into a sauce with the other ingredients that is simmered and can be stored in the refrigerator for up to 3 days.

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    Ancho chile sauce

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    Ancho Chile Sauce

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    This recipe provides instructions for making an Ancho Chile Sauce that combines elements of barbecue sauce and red wine reduction. The sauce calls for an ancho chile, onion, tomato paste, garlic, red wine, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and cumin. The chile is soaked and then blended into a sauce with the other ingredients that is simmered and can be stored in the refrigerator for up to 3 days.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    13 views1 page

    Ancho Chile Sauce: Ingredients

    Uploaded by

    acparker
    This recipe provides instructions for making an Ancho Chile Sauce that combines elements of barbecue sauce and red wine reduction. The sauce calls for an ancho chile, onion, tomato paste, garlic, red wine, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and cumin. The chile is soaked and then blended into a sauce with the other ingredients that is simmered and can be stored in the refrigerator for up to 3 days.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Ancho Chile Sauce

    This deeply flavored sauce is part barbecue sauce, part red-wine reduction. Makes about 1 1/2 cups Recipe by Jamie Purviance July 2008

    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

    Preparation

    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 saut? 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. do ahead Can be made 3 days ahead. Cover and chill.

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