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Ancho Chili Sauce

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Ancho Chili Sauce
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Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Category: Sauces

Cuisine: Mexican

Servings: 6

Ancho Chili Sauce

    Ancho Chili Sauce
  • 2 pounds tomatoes -- fresh or canned
  • 20 large garlic cloves -- unpeeled
  • 3 ancho chilies -- or chilis negros (3 to 4)
  • 2 teaspoons dried oregano
  • Salt

If possible, grill the tomatoes over a charcoal or wood fire until they are soft but the skins have not blackened. Otherwise, broil them for 5 to 8 minutes, turning them frequently, until they are soft and the skins are blistered. Puree in a blender and set them aside.

Preheat the oven to 350°F.

Roast the garlic cloves until they are soft inside and slightly browned on the outside, about 20 minutes. Let them cool briefly; then peel. Put them in a small blender jar, and blend with some of the tomato puree.

Roast the chilies in the oven until they puff up and are fragrant about 3 to 5 minutes. Remove the stems, seeds, and veins, tear into pieces, then blend in a small blender jar or spice mill.

Roast the oregano in a dry skillet until it is aromatic, and remove it to a dish to stop the cooking.

Heat the tomatoes; season them with the garlic puree, chili, oregano. and salt, and simmer for 15 to 20 minutes.

Makes about 3 cups (6 one-half cup servings)

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Ancho Chili Sauce

Serves 6

Amount Per Serving
Calories 56.93 kcal
% Daily Value*
Total Fat 0.44 g 0.7%
Saturated Fat 0.07 g 0.4%
Trans Fat
Cholesterol 0
Sodium 414.39 mg 17.3%
Total Carbohydrate 12.5 g 4.2%
Dietary Fiber 2.46 g 9.8%
Sugars 4.69 g
Protein 2.61 g
Vitamin A 7.62 % Vitamin C 44.77 %
Calcium 5.23 % Iron 5.11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/ancho-chili-sauce/

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