Ancho Sauce
Yield
2 cupsPrep
60 minCook
15 minReady
75 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | whole |
ancho chilies
dried |
*
|
| 1 | teaspoon |
salt
or to taste |
|
| 2 | cups |
water
boiling |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | cup |
tomatoes
peeled, seeded and finely chopped |
|
| ¾ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
turmeric
|
|
| 2 | cloves |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | whole |
ancho chilies
dried |
*
|
| 5 | ml |
salt
or to taste |
|
| 473 | ml |
water
boiling |
|
| 5 | ml |
oregano
dried |
|
| 237 | ml |
tomatoes
peeled, seeded and finely chopped |
|
| 3.8 | ml |
cumin
ground |
|
| 1.3 | ml |
turmeric
|
|
| 2 | cloves |
garlic
minced |
|
Directions
Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add boiling water and soak one hour.
Strain chilies through sieve, reserving liquid. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well.
Pour mixture into heavy small saucepan. Add one cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes.
Serve at room temperature.
Makes 2 cups
