7 October, 2017
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
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)
|Amount Per Serving|
|% Daily Value*|
|Total Fat 0.44 g||0.7%|
|Saturated Fat 0.07 g||0.4%|
|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.