← Back to Search Results
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
martin-yans-china Martin Yan's China
by Martin Yan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?