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Tex-Mex
 Ancho Chili Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Along with Salsa Cruda, Salsa Verde, and Ranchero, a dried chili sauce is one of the basics of tortilla cuisine. You can use any of a variety of dried chilies: pasilla, New Mexico, California, or ancho chilies. We prefer anchos for their robust smoky taste and because you don’t have to scrape the pulp off the skins before pureeing them. The advantage of a dried chili sauce is its lasting power. It keeps in the refrigerator for many months. If you make a double or triple batch and store it in a jar or plastic container, you are guaranteed to have a sauce on hand for many a spontaneous taco.

Yield: Makes 2 cups
Prep time: Takes 40 Minutes

Ingredients

  • 6 ancho chilies (about 4 ounces)
  • 4 large garlic cloves
  • 1½ teaspoons pure chili powder
  • 2½ cups water
  • ½ teaspoon salt

Directions

1. Remove the stems and seeds from the chilies. Quarter the garlic cloves.

2. Place the chilies, garlic, chili powder, and water in a saucepan and bring to a boil. Cover, reduce to a simmer, and cook until the chilies are soft, about 15 minutes. Remove from the heat; set aside to cool for 10 minutes.

3. Purée the mixture in a food processor, blender, or food mill. Add the salt and mix well. Serve right away, or cover, refrigerate, and use within 3 months.


© 1990 Victoria Wise and Susanna Hoffman

Note from Cookstr's Editors

Nutritional information is based on 32 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

12kcal (1%)
3mg (0%)
1mg (2%)
48mcg RAE (2%)
69mg
3mg
0g
1g
1g
3g
0mg (0%)
41mg (2%)
0g (0%)
0g (0%)
0mg (1%)
 

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