Ancho Chili Sauce Recipes

ANCHO CHILI SAUCE - RECIPE

Steps:

• Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
• Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
• Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
• Set the chopped anchos into a food processor.
• Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
• Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
• Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
• The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
• Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
• Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
• Store in the fridge in an airtight container.
• As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.

ANCHO CHILI SAUCE

Steps:

• Combine 2 cups hot water and ancho chilies in medium bowl. Let stand until chilies soften, about 30 minutes. Drain, reserving soaking liquid.
• Meanwhile, char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop chilies.
• Place drained ancho chilies, 1/2 cup reserved soaking liquid, chopped poblano chilies, cream, honey, and vinegar in blender. Puree until smooth, adding more soaking liquid by tablespoonfuls if sauce is too thick. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before serving.) Place sauce in small bowl.
• *Available at Latin American markets and some supermarkets. **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

ANCHO CHILI SAUCE

Steps:

• Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
• Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)

ANCHO CHILE SAUCE

Steps:

• Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
• Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
• Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.

RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE

Steps:

• For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
• For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.

ANCHO-RED PEPPER SAUCE

Steps:

• Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid.
• Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, peppers and ancho chiles and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes.
• Let cool for about and carefully transfer the mixture to a food processor and process until smooth. Add the vinegar, honey, salt, pepper, to taste, and cilantro and pulse a few times just to combine. Transfer to a covered container and refrigerate until ready to use.

ANCHO CHILE SAUCE FOR ENCHILADAS

Steps:

• 1. Wipe the chiles with a damp paper towel. Cut the chiles open and remove the stems and seeds. Heat a dry skillet over medium heat and toast the chiles, turning, until they are aromatic, about 10 seconds. Do not burn, or chiles will be bitter. Put the chiles in a bowl, add hot water to cover, and soak about 20 minutes. Drain, discarding the water. 2. Put the chiles, tomatoes, onion, garlic, oregano, cumin, marjoram, and broth in a blender. Blend, in batches if necessary, to a smooth purée. The sauce should have the consistency of heavy cream. If too thick, add about 1 tablespoon water at a time, to reach the desired consistency. 3. In a saucepan, heat the oil over medium heat. Add the chile purée. Reduce the heat to medium-low, cover, and simmer the sauce, stirring frequently to blend the flavors, about 15 minutes. Stir in the cream and heat through completely, 3 to 4 minutes. The sauce is ready to use, or store in a covered container, refrigerated up to 3 days or freeze up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ANCHO-CHIPOTLE SALSA

Steps:

• Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.

ANCHO CHILE TOMATO SAUCE

Steps:

• Core tomatoes and cut in half - squeeze out and discard seeds. Cut tomatoes in chunks. One-third at a time, place tomato chunks in food processor bowl or blender container. Process with several on/off turns; tomatoes should remain chunky. Transfer to medium bowl. You should have about 3 1/4 cups tomatoes. Set aside.
• In a medium saucepan, heat oil over medium heat. Add onion; cook and stir until tender but not brown (3 minutes). Stir in garlic and chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently; uncovered, about 15 minutes or until sauce is thickened. Stir in basil and salt; heat through. Makes 3 cups.
• Hint: You can double the recipe and make several batches of sauce to store. Cover and refrigerate up to 1 week, or freeze up to 3 months. You can put the sauce in a jelly jar, add a label with storage directions and give as a gift from your kitchen. Your friends will thank you.

SAUTEED SHRIMP IN ANCHO CHILI SAUCE

Steps:

• Peel the shrimp. Rinse them, and place them in iced water with the coarse salt. Soak for an hour.
• Place the chilies in a bowl and cover with boiling water. Leave to soak for an hour.
• Remove the chilies from the water (reserving it) and take away the seeds and stems. Tear into large strips and place the chilies in a blender. Add the lemon or lime juice and enough of the soaking liquid to make a smooth puree. Set aside.
• Rinse the shrimp under cold water.
• Heat the oil in a skillet and add the garlic and shallots. Cook until soft.
• Add the shrimp and cook for one minute, then add one-and-a-half tablespoons ancho puree. Cook, stirring for a couple of minutes (beware of overcooking the shrimp). Taste and stir in more puree according to your taste. Season with salt and pepper and add the coriander. Serve immediately.

ANCHO-CHILE SAUCE

Steps:

• 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.

ANCHO CHILE FETTUCCINI WITH CILANTRO-TOMATILLO CREAM SAUCE

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
• In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
• In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.