Samstag, 22. August 2015
Ancho Chile Enchilada Sauce
sweis, 02:09h
- about 6 large dried Ancho chiles
- 1 cup cooking liquid (reserved see instructions)
- 1 cup vegetable stock
- 5 garlic cloves, peeled and smashed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cloves (can be left out)
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt (more according to taste)
- freshly ground black pepper
- 1 package sieved tomatoes
- 1 tablespoon olive oil (can be left out)
(1) Place the dried chiles in a medium-sized sauce pot and add enough water to cover them.
(2) Bring the water to a boil and then cover the pot and remove it from the heat. Let the chiles hydrate in the hot water for about 20 minutes.
(3) Remove 1 cup of the water from the pot and pour it a blender.
(4) Then remove the chiles from the pot. Use your hands or a paring knife to gently remove the stems and seeds. Then add the chiles to blender.
(5) Add the stock, garlic, spices, sugar, salt and pepper.
(6) Purée until the sauce is completely smooth.
(7) Stir in sieved tomatoes and olive oil (if using)
(The sauce should keep for at least 3 weeks in an airtight container in the refrigerator.)
- 1 cup cooking liquid (reserved see instructions)
- 1 cup vegetable stock
- 5 garlic cloves, peeled and smashed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cloves (can be left out)
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt (more according to taste)
- freshly ground black pepper
- 1 package sieved tomatoes
- 1 tablespoon olive oil (can be left out)
(1) Place the dried chiles in a medium-sized sauce pot and add enough water to cover them.
(2) Bring the water to a boil and then cover the pot and remove it from the heat. Let the chiles hydrate in the hot water for about 20 minutes.
(3) Remove 1 cup of the water from the pot and pour it a blender.
(4) Then remove the chiles from the pot. Use your hands or a paring knife to gently remove the stems and seeds. Then add the chiles to blender.
(5) Add the stock, garlic, spices, sugar, salt and pepper.
(6) Purée until the sauce is completely smooth.
(7) Stir in sieved tomatoes and olive oil (if using)
(The sauce should keep for at least 3 weeks in an airtight container in the refrigerator.)
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