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Ancho Chile Sauce

Name: Ancho Chile Sauce
Cuisine: mexican
Ingredients: 1 dried ancho chile, stemmed, seeded, coarsely torn*; 2 tablespoons vegetable oil; 1 cup chopped onion; 1 tablespoon tomato paste; 3 garlic cloves, minced; 1/2 cup dry red wine; 1/2 cup ketchup; 1 tablespoon apple cider vinegar; 1 tablespoon (packed) dark brown sugar; 2 teaspoons Worcestershire sauce; 1/4 teaspoon ground cumin

A small grocery run gets this on the table.

Ingredients

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directions

1.
Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
2.
Heat oil in heavy medium saucepan over medium heat. Add onion and sauté 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.
3.
Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
4.
* Available at many supermarkets and at specialty foods stores and Latin markets.

Recipes sourced from Epicurious.com.

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