Ancho Chile Sauce Recipe

Ingredients for Ancho Chile Sauce

• Dried Ancho Chile
• Vegetable Oil
• 1 medium yellow onion, chopped
• 2 tablespoons tomato paste
• Garlic Cloves
• Dry Red Wine
• 1/2 cup ketchup
• Apple Cider Vinegar
• Dark Brown Sugar
• Worcestershire Sauce
• Ground Cumin
• Salt
• Pepper

How to Make Ancho Chile Sauce

1. Place 1 dried ancho chile pepper in a medium bowl.
2. Pour enough boiling water over the chile to completely cover it.
3. Let soak until softened, about 30 minutes.
4. Drain the chile, reserving the soaking liquid. (You'll need at least 3 tablespoons)
5. Heat 2 tablespoons of olive oil in a heavy medium saucepan over medium heat.
6. Add 1 medium yellow onion, chopped, and saute until softened, stirring frequently, about 4 minutes.
7. Add 2 tablespoons of tomato paste.
8. Stir for 2 minutes.
9. Add 2 cloves garlic, minced, and stir for 30 seconds.
10. Add 1/2 cup dry red wine and the softened ancho chile pepper.
11. Simmer for 2 minutes.
12. Add 3 tablespoons of the reserved chile soaking liquid, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (optional).
13. Simmer for 3 minutes, stirring frequently.
14. Season generously with salt and freshly ground black pepper to taste.
15. Remove from heat and let cool slightly.
16. Carefully puree the sauce in a blender until smooth, adding more reserved soaking liquid, 1 tablespoon at a time, if needed to reach your desired consistency.
17. This sauce can be made up to 3 days ahead.
18. Cover and chill in the refrigerator until ready to use.