Enchilada Sauce with Dried Ancho Peppers
12 dried ancho chiles, stemmed and seeded
boiling water to cover chiles
1 tbsp oil or stock for sauteing
1 onion-diced
1 tsp garlic-minced
1 tsp cumin
14.50 oz can tomato sauce
½ tsp salt
2 tsp maple syrup
2 tsp cocoa
1 cup water
Fun facts: Ancho chiles are dried poblano peppers. they are mild in heat, Scoville heat units 1,000 - 2.000.
Ancho means wide in Spanish.
1
Wash hands.
Heat Anchos in large nonstick or cast-iron skillet over medium high heat. Let pepper roast, stirring and watching continuously for 2 minutes until fragrant. Remove chiles to a heat safe bowl and cover with boiling water. Let rest 10 minutes.
While the peppers are resting, sauté onions in oil until translucent. Add garlic to onions and cook for 30 seconds more.
Add cumin and allow to bloom. Add tomato sauce and salt. Fish out the ancho chiles once 10 minutes has passed and add to pan. Transfer pan ingredients to a blender. Blend on high for about one minute until smooth.
Store covered in the refrigerator for a week or freeze up to 6 months. I usually make a double batch and freeze enough for another time.
Ingredients
12 dried ancho chiles, stemmed and seeded
boiling water to cover chiles
1 tbsp oil or stock for sauteing
1 onion-diced
1 tsp garlic-minced
1 tsp cumin
14.50 oz can tomato sauce
½ tsp salt
2 tsp maple syrup
2 tsp cocoa
1 cup water
Fun facts: Ancho chiles are dried poblano peppers. they are mild in heat, Scoville heat units 1,000 - 2.000.
Ancho means wide in Spanish.
Directions
1
Wash hands.
Heat Anchos in large nonstick or cast-iron skillet over medium high heat. Let pepper roast, stirring and watching continuously for 2 minutes until fragrant. Remove chiles to a heat safe bowl and cover with boiling water. Let rest 10 minutes.
While the peppers are resting, sauté onions in oil until translucent. Add garlic to onions and cook for 30 seconds more.
Add cumin and allow to bloom. Add tomato sauce and salt. Fish out the ancho chiles once 10 minutes has passed and add to pan. Transfer pan ingredients to a blender. Blend on high for about one minute until smooth.
Store covered in the refrigerator for a week or freeze up to 6 months. I usually make a double batch and freeze enough for another time.
