Home made Ancho Chili Sauce
Whole dried ancho peppers create a delicious and authentic red chili sauce to make your tamales, tacos, enchiladas and chilaquiles sing with home made flavor. The best part of making it yourself is that you control the flavors and the heat level of your sauce. If you want a very mild sauce more tomato than chili omit the Yahualica peppers. They provide the heat so use one for medium and 2-3 for a more spicy sauce.
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HOME MADE ANCHO CHILI SAUCE WITH ROASTED TOMATO AND GARLIC
Lisa Riznikove
Mexican
Condiment
Whole dried ancho peppers create a delicious and authentic red chili sauce to make your tamales, tacos, enchiladas and chilaquiles sing with home made flavor.
Ingredients
- 4-5 whole dried ancho chilis
- 1-3 whole dried yahualica chilis
1/2 onion halved
1 medium size tomato peeled and halved
- 4 cloves of garlic peeled
1 tablespoon red wine vinegar
½ teaspoon mexican oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
Directions
Preheat a skillet to medium hot with NO OIL.
Carefully tear the stems off of the chilis and discard the stems and seeds.
Toast the chilis in a dry pan over medium heat for a minute per side until they soften slightly. Be careful not to burn them or they will become bitter. Remove from the pan and set aside.
Put the onion, garlic and tomato in the skillet and toast until lightly brown.
- Place the chilis in a glass bowl and cover with boiling water. Let soak for 30 minutes.
Put all of the ingredients, including the soaking liquid, in a blender with the remaining ingredients and blend on high until smooth.
Heat a sauce pan with a tablespoon of oil (Avocado or Sunflower, NOT OLIVE OIL) and simmer uncovered for 20-30 minutes until the sauce is thick. Taste and adjust seasonings.
- Keep in an airtight container in the refrigerator for a week.
- Serve warm with tamales, enchaladas, chiliaquiles, fish or chicken.