ANCHO CHILI SAUCE - RECIPE
This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.
Provided by Mike Hultquist
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
- Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
- Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
- Set the chopped anchos into a food processor.
- Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
- Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
- Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
- The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
- Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
- Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
- Store in the fridge in an airtight container.
- As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.
Nutrition Facts : Calories 43 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ANCHO CHILE SAUCE
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Categories Sauce Blender Garlic Onion Tomato Quick & Easy Backyard BBQ Vinegar Hot Pepper Red Wine Summer Simmer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 11
Steps:
- 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 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.
- 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.
- * Available at many supermarkets and at specialty foods stores and Latin markets.
ANCHO CHILE SAUCE RECIPE
Ancho Enchilada Sauce is a super delicious red sauce recipe. It has just enough heat, and it's full of warming spices that will have you licking your plate. It was created for enchiladas, but it can be added to all sorts of dishes.*Makes about 3 cups
Provided by Valentina K. Wein
Categories Condiments Sauces
Time 45m
Number Of Ingredients 10
Steps:
- Hydrate dried peppers. Place the dried chiles in a medium-sized sauce pot and add just enough water to cover them. Bring the water to a boil, and then cover the pot and and turn off the heat. Let the chiles hydrate in the hot water until they're soft, at least 20 minutes.
- Prep peppers. Remove the chiles from the pot. Use your hands or a paring knife to gently remove the stems and seeds. Add the hydrated chiles to the blender. (If you're very sensitive to the heat, I suggest wearing cooking gloves.) Remove 1 cup of the hydrating liquid from the pot and pour it in the blender. (Do not throw out remaining liquid as you can use it as a stock in other recipes.)
- Add remaining ingredients to blender and blend. Add the stock, sugar, garlic, spices, salt and pepper to the blender. Purée in the blender until the mixture is as smooth as possible. Season to taste with salt and sugar if necessary. (Here's how.)
- Use or store. Stir in the oil and it's ready to use. Or, pour the sauce into a storage container with a tight sealing lid, and place in the refrigerator, where it should keep for at least 3 weeks.
Nutrition Facts : Calories 28 kcal, ServingSize 1 serving
ANCHO CHILE SAUCE
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.
Provided by gailanng
Categories Mexican
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 441, Fat 19.6, SaturatedFat 2.5, Sodium 1066.8, Carbohydrate 52.7, Fiber 5.1, Sugar 34.3, Protein 4.9
ANCHO CHILE TOMATO SAUCE
If you are blessed with a surplus of tomatoes, this easy tomato sauce packs the essence of fresh tomato in a thick smoky flavored sauce. I shared this recipe from Better Homes and Gardens with a wonderful friend who had a never ending tomato crop.
Provided by CarolAT
Categories Sauces
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Core tomatoes and cut in half - squeeze out and discard seeds. Cut tomatoes in chunks. One-third at a time, place tomato chunks in food processor bowl or blender container. Process with several on/off turns; tomatoes should remain chunky. Transfer to medium bowl. You should have about 3 1/4 cups tomatoes. Set aside.
- In a medium saucepan, heat oil over medium heat. Add onion; cook and stir until tender but not brown (3 minutes). Stir in garlic and chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently; uncovered, about 15 minutes or until sauce is thickened. Stir in basil and salt; heat through. Makes 3 cups.
- Hint: You can double the recipe and make several batches of sauce to store. Cover and refrigerate up to 1 week, or freeze up to 3 months. You can put the sauce in a jelly jar, add a label with storage directions and give as a gift from your kitchen. Your friends will thank you.
ANCHO CHILE AND BOURBON SAUCE
A wonderful sauce that goes well with everything. I like to add it to rice when cooking. Goes great with pork, chicken and beef.
Provided by Thomas Fitzpatrick
Categories Pork
Time 55m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a medium saucepan over medium-high heat.
- Add the onions and cook until soft.
- Add the bourbon and cook until completely reduced.
- Add the remaining ingredients and cook until reduced by half.
- Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, if you want to thicken, add some flour.
- Season with salt.
Nutrition Facts : Calories 491.6, Fat 8.3, SaturatedFat 1.5, Cholesterol 7.2, Sodium 363.7, Carbohydrate 43.5, Fiber 2.2, Sugar 31.9, Protein 7.5
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ANCHO CHILI SAUCE RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Author Barbara Pool FenzlServings 1.5
- Combine 2 cups hot water and ancho chilies in medium bowl. Let stand until chilies soften, about 30 minutes. Drain, reserving soaking liquid.
- Meanwhile, char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop chilies.
- Place drained ancho chilies, 1/2 cup reserved soaking liquid, chopped poblano chilies, cream, honey, and vinegar in blender. Puree until smooth, adding more soaking liquid by tablespoonfuls if sauce is too thick. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before serving. Place sauce in small bowl.
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