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Ancho Chili Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Makes2 cups

Preparation Time - TextTakes 40 minutes

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationvegetarian

Equipmentfood processor

Five Ingredients or LessYes

Taste and Texturegarlicky, hot & spicy, savory

Type of Dishsauces

Ingredients

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

Instructions

  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.

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