Ancho Sauce
Ingredients
Instructions
- 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
Nutrition & Diet Analysis (per serving)
348
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).