Ancho Chili Sauce
Ingredients:
2 lrg ancho chilies, (see Tip)
2 cup tomato juice
1 lrg tomato peeled and quartered
1/4 cup coarsely chopped onion
1 tsp minced garlic
1/4 tsp ground cumin
1 pch red pepper flakes
Method:
Makes 2 cups.
When fresh green poblano chilies have been dried, they are called ancho, which means "wide" in Spanish. The flavor of the reddish-brown dried chilies is slightly fruity and sweet; hotness ranges from mild to pungent.
Because of this natural variation, it's best to prepare the sauce without the red pepper flakes. Taste after it has been pureed, then add the red pepper flakes, just a pinch at a time, since their flavor is fiery. Serve this sauce spooned over Broccoli Burritos, Tempeh Strips and Broccoli with Ancho Chili Sauce.
Rinse the ancho chilies; put them into a medium bowl and cover with boiling water. Soak until softened, about 30 minutes; drain well. Remove the stems, rinse to remove and discard the seeds, and coarsely chop the chilies. Put the chopped chilies into a medium saucepan; stir in the remaining ingredients except the red pepper flakes. Cover and bring die mixture to a boil ever high heat. Reduce the heat to low and cook until the chilies are tender, about 20 minutes.
Transfer the mixture to a blender or food processor process until smooth.
Return to the saucepan. Taste; add red pepper flakes if you prefer a hotter flavor. Serve warm.
ADVANCE PREPARATION: Covered and refrigerated, this sauce will keep for up to 3 days.
TIP: The best dried chilies are sun-dried; oven drying makes the skin bitter. Dried chilies will keep indefinitely at room temperature.
Ingredients:
2 lrg ancho chilies, (see Tip)
2 cup tomato juice
1 lrg tomato peeled and quartered
1/4 cup coarsely chopped onion
1 tsp minced garlic
1/4 tsp ground cumin
1 pch red pepper flakes
Method:
Makes 2 cups.
When fresh green poblano chilies have been dried, they are called ancho, which means "wide" in Spanish. The flavor of the reddish-brown dried chilies is slightly fruity and sweet; hotness ranges from mild to pungent.
Because of this natural variation, it's best to prepare the sauce without the red pepper flakes. Taste after it has been pureed, then add the red pepper flakes, just a pinch at a time, since their flavor is fiery. Serve this sauce spooned over Broccoli Burritos, Tempeh Strips and Broccoli with Ancho Chili Sauce.
Rinse the ancho chilies; put them into a medium bowl and cover with boiling water. Soak until softened, about 30 minutes; drain well. Remove the stems, rinse to remove and discard the seeds, and coarsely chop the chilies. Put the chopped chilies into a medium saucepan; stir in the remaining ingredients except the red pepper flakes. Cover and bring die mixture to a boil ever high heat. Reduce the heat to low and cook until the chilies are tender, about 20 minutes.
Transfer the mixture to a blender or food processor process until smooth.
Return to the saucepan. Taste; add red pepper flakes if you prefer a hotter flavor. Serve warm.
ADVANCE PREPARATION: Covered and refrigerated, this sauce will keep for up to 3 days.
TIP: The best dried chilies are sun-dried; oven drying makes the skin bitter. Dried chilies will keep indefinitely at room temperature.
