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)
Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Ancho Chili Sauce
Amount Per Serving:
% Daily Value*
Total Fat0.44 g
Saturated Fat 0.07 g
Trans Fat 0.0 g
Total Carbohydrate12.29 g
Dietary Fiber 2.68 g
Sugars 4.54 g
Vitamin A 7.61 %
Vitamin C 33.79 %
Calcium 5.2 %
Iron 5.02 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.