Ancho-Red Pepper Sauce

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
30 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 ancho chile pods
  • 2 tablespoons canola oil
  • 1 large red onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 cups plum tomatoes, and their juices
  • 3 roasted red peppers, coarsely chopped
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh cilantro leaves
Directions
  • 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.


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