4 dried ancho chiles, soaked, liquid reserved
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon cider vinegar
1 teaspoon chopped fresh oregano, chopped, or 1/3 teaspoons dried oregano, crushed
1/2 teaspoon cumin seed
1/2 cup beef or chicken broth or water
Salt to taste


1. After soaking chiles, discard stems and seeds. Strain the soaking liquid and pour 1/2 cup of the liquid into a food processor fitted with the metal blade or blender container.
2. Chop chiles; add to processor with onion, garlic, vinegar, oregano and cumin seed. Puree mixture; transfer to a small saucepan and add broth or water. Bring mixture to a boil; reduce heat and simmer about 15 to 20 minutes, or until thickened, stirring frequently. Season with salt.

Recipe Courtesy of Freida's, The Specialty Produce People.

Great served with pork or as a table sauce or marinade for other meats and poultry. To rehydrate the chiles, soak in boiling water to cover until softened, about 15 to 20 minutes.

Ancho Chile and Garlic Sauce
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