Recipe courtesy of Mary Sue Milliken and Susan Feniger


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  • Level: Easy
  • Yield: 1 1/2 quarts
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12 ancho chiles

1/2 cup white vinegar

2 cups water

1/4 cup olive oil

2 medium onions, thinly sliced

5 garlic cloves, thinly sliced

1 tablespoon ground cumin

4 cups chicken stock or vegetable stock

2 tablespoons molasses

1/4 cup orange juice

1/4 cup fresh lemon juice

2 tablespoons tomato paste


  1. Toast chiles over gas flame until soft and brown, turning frequently. Transfer to saucepan. Add vinegar and water. Bring to boil. Reduce heat to simmer and cook until softened, about 10 minutes. Transfer to blender or processor. Puree until smooth paste forms. Heat oil in heavy medium saucepan over medium high heat. Saute until golden brown, about 10 minutes. Add garlic and stir until fragrant, about 1 minute. Add stock and chile mixture. Bring to boil. Reduce heat to simmer. Cook 20 minutes, stirring frequently. Mix molasses, orange juice, lemon juice and tomato paste in small bowl until smooth. Add to sauce. Simmer 15 minutes. Season to taste with salt and pepper.
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