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Ancho-Chile Sauce
Recipe Summary
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
3 dried ancho peppers
1 3/4 cups homemade or low-sodium chicken stock, skimmed of fat
1/2 teaspoon salt
1/2 teaspoon ground cumin
Gallery
Ancho-Chile Sauce
Recipe Summary
Yield: Makes 1 cup
Gallery
Ancho-Chile Sauce
Ancho-Chile Sauce
Ancho-Chile Sauce
Recipe Summary
Yield: Makes 1 cup
Recipe Summary
Yield: Makes 1 cup
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 3 dried ancho peppers
- 1 3/4 cups homemade or low-sodium chicken stock, skimmed of fat
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
Directions
Toast peppers on hot skillet, turning to brown evenly. Transfer to a bowl; let cool. Slit peppers open; remove stems and seeds. Reserve peppers; discard stems and seeds.
Place stock and toasted peppers in a small saucepan. Add salt and cumin. Bring to a boil over high heat, reduce to a simmer, and cook 15 minutes until peppers are tender.
Process mixture in a blender until smooth. Reserve until needed. May be made 2 to 3 days ahead and refrigerated. Reheat to serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Ancho-Chile Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ancho-Chile Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
