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-RED PEPPER SAUCE
Steps:
- Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid.
- Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, peppers and ancho chiles and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes.
- Let cool for about and carefully transfer the mixture to a food processor and process until smooth. Add the vinegar, honey, salt, pepper, to taste, and cilantro and pulse a few times just to combine. Transfer to a covered container and refrigerate until ready to use.
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
THE BEST RED ENCHILADA SAUCE
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g
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Ancho Red Pepper Sauce Recipes: An
Ancho red pepper sauce is a versatile and flavorful condiment that can be used in many dishes. Ancho peppers are a type of dried chili pepper that is commonly used in Mexican and Southwestern cuisine. They have a deep, smoky flavor with a mild to moderate heat level, making them a popular ingredient in sauces, salsas, and spice blends.
The History of Ancho Peppers
Ancho peppers are believed to have originated in Mexico and have been used in the country's cuisine for thousands of years. The peppers were revered by the Aztecs and other indigenous peoples, who believed that they had medicinal properties.
The name "ancho" means "wide" or "broad" in Spanish, referring to the pepper's flat, heart-shaped appearance. Ancho peppers are actually dried poblano peppers, which are a mild chili pepper that is used in many Mexican dishes. When they are dried, they take on a darker color and a more intense flavor.
How to Make Ancho Red Pepper Sauce
There are many different ways to make ancho red pepper sauce, and the ingredients can vary depending on personal preference. However, most recipes will start with dried ancho peppers, which need to be rehydrated before they can be used.
To rehydrate the peppers, simply soak them in hot water for about 20 minutes, until they are soft and pliable. Then, remove the stems and seeds and cut the peppers into small pieces.
The next step is to blend the peppers with other ingredients to create the sauce. Some common ingredients include garlic, onion, tomato, vinegar, and spices such as cumin and oregano. The sauce can be blended until it is smooth, or it can be left slightly chunky for a more rustic texture.
The sauce can be stored in an airtight container in the refrigerator for up to a week, and it can be used in a variety of dishes such as tacos, burritos, enchiladas, and grilled meats.
Recipes Using Ancho Red Pepper Sauce
Ancho red pepper sauce can be used in a variety of dishes, and it adds a depth of flavor that is hard to achieve with other ingredients. Here are some recipe ideas for using ancho red pepper sauce:
1. Ancho Red Pepper Chicken
Season boneless chicken breasts with salt, pepper, and cumin, then grill or bake until cooked through. Serve the chicken with a generous drizzle of ancho red pepper sauce and a side of rice and beans.
2. Ancho Red Pepper Tacos
Cook ground beef or shredded chicken in a skillet with diced onion and garlic until the meat is cooked through. Add a few spoonfuls of ancho red pepper sauce to the skillet and stir to combine. Serve the meat mixture in warmed corn tortillas with shredded lettuce, diced tomatoes, cilantro, and a dollop of sour cream.
3. Ancho Red Pepper Roasted Vegetables
Toss diced sweet potatoes, bell peppers, onions, and zucchini with olive oil, salt, and pepper on a baking sheet. Roast in the oven at 375°F for 25-30 minutes, until the vegetables are tender and lightly browned. Drizzle the vegetables with ancho red pepper sauce before serving.
4. Ancho Red Pepper BBQ Sauce
Combine ancho red pepper sauce with ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar to create a flavorful BBQ sauce. Brush the sauce over grilled chicken or pork ribs during the last few minutes of cooking.
Conclusion
Ancho red pepper sauce is a delicious and versatile condiment that can add flavor and complexity to a variety of dishes. Whether you're grilling chicken, making tacos, or roasting vegetables, ancho red pepper sauce is a great ingredient to keep on hand. Try making your own homemade sauce and experiment with different recipes to find your favorite way to use it.