Ancho Chile Sauce
 
Ingredients
  • 4 oz dried ancho chile (about 6 chiles or a 4 oz bag full)
  • 1 cup reserved cooking liquid (may use less)
  • 1 cup vegetable stock
  • 3 small garlic cloves crushed (or 6 roasted garlic cloves for a more subtle affect)
  • 2 Tablespoons tomato paste
  • 1 Tablespoon sugar
  • 1 Tablespoon olive oil
  • 1 teaspoon crushed oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cloves
  • 1 teaspoon kosher salt (or to taste)
  • a few turns of freshly ground black pepper
Method
  1. Rehydrate the dried anchos: place anchos in medium sized pot and cover with water. Bring to a boil for a couple minutes. Remove from heat and cover for about 20 minutes. You will notice the skin separating from the pepper flesh and they will appear hydrated when ready.
  2. Remove anchos from the pot. Reserve at least one cup of the cooking liquid.
  3. Prepare the hydrated peppers by removing the skin, stem, and seeds. Place the pepper flesh in a blender. You may consider wearing gloves while handling the peppers if your skin is sensitive to spice.
  4. Add stock, garlic, spices, black pepper, salt, tomato paste, sugar and oil to the blender and pulse until smooth.
  5. Add reserved cooking liquid ¼ cup at a time and blend to reach the desired consistency. I usually end up adding about ¾ cups.
  6. Taste, adjust your salt level if necessary and enjoy your new sauce!
Recipe by Meanwhile B at httpwww.meanwhileb.com/ancho-chile-sauce/