Ancho Chili Sauce Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
20
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Calories
43 kcal
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Course
Main Course
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Cuisine
Mexican
Ancho Chili Sauce Recipe
Description
The Ancho Chili Sauce is prepared by dry roasting whole ancho chili peppers to bring out their aroma and soften their skins, followed by soaking them in hot water to rehydrate. After removing stems and chopping, the peppers are combined in a food processor with sautéed onions, garlic, and tomato cooked until fragrant. Red wine vinegar, ground cumin, Mexican oregano, salt, and pepper contribute layers of savory and tangy notes. The soaking liquid from the peppers is used to thin the sauce to desired consistency.
This sauce has a mild heat level, focusing more on the smoky and rich flavor of the dried ancho chilies rather than intense spiciness. It can be used as a standalone chili sauce or as a flavor booster when mixed with tomato sauce. The optional addition of honey adds a touch of sweetness to balance acidity and spices. This ancho chili sauce is suitable for enriching tacos, grilled meats, or as a condiment in various savory dishes.
Adjusting the thickness can be done by adding soaking liquid or stock to reach preferred pourability. The recipe yields about two cups, making it practical for multiple uses or storage.
Ingredients
- 5 ancho chili pepper
- 1 tablespoon vegetable oil
- ½ cup onion white, chopped
- ½ cup onion red, chopped
- 4 garlic chopped, cloves
- 1 Roma tomato chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon cumin ground
- 1 tablespoon Mexican oregano
- salt to taste
- black pepper to taste
- 1-2 tablespoons honey optional
- water or stock, for soaking/thinning
Instructions
- 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.
Notes
- You can add up to one can (15 ounces) of tomato sauce during or after preparation for a richer sauce variation.
- Mixing amounts of this ancho chili sauce with tomato sauce can enhance other dishes with smoky flavor.
- Mild heat level allows use without overwhelming spiciness, focusing on savory depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 8mg | 0% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2350IU | 47% |
| Vitamin C | 4mg | 4% |
| Calcium | 12mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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