ANCHO CHILI SAUCE - RECIPE
This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.
Provided by Mike Hultquist
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
- Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
- Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
- Set the chopped anchos into a food processor.
- Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
- Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
- Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
- The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
- Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
- Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
- Store in the fridge in an airtight container.
- As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.
Nutrition Facts : Calories 43 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHILI PEPPER JAM
Provided by Food Network
Time 2h15m
Yield 4 (14-ounce/400 g) jars
Number Of Ingredients 4
Steps:
- In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
- Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.
GARLIC ANCHO CHILE JAM
Provided by Robert del Grande
Categories Condiment/Spread Food Processor Garlic Bake Vegetarian Vinegar Hot Pepper Honey Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Cut off and discard tops of garlic heads to expose cloves and rub each head with 1/2 tablespoon oil. Wrap heads together in foil and bake in middle of oven until tender, about 45 minutes. Cool to warm.
- While garlic is roasting, toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain.
- Squeeze garlic from skins into a food processor and purée with chiles, vinegar, honey, remaining 2 tablespoons oil, and salt to taste. Force purée through a sieve into a bowl.
- Available at Latino markets and Kitchen/Market (888-468-4433).
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- In a large heatproof bowl, cover the ancho chiles with the boiling water. Let stand until the chiles are softened, about 30 minutes.
- Drain the anchos, reserving 1 cup of the soaking liquid. Discard the stems and seeds. In a food processor, puree the anchos with the soaking liquid. Strain the puree through a coarse sieve set over a bowl, pressing with a rubber spatula. You should have 1 1/2 cups of puree.
- In the food processor, puree the chipotle chiles with the adobo sauce. Strain the chipotle puree into the ancho puree and mix well.
- In a large stainless steel saucepan, combine the sugar and cider vinegar and bring to a boil over moderately high heat, stirring, until the sugar has completely dissolved. Boil over moderately high heat for 5 minutes. Add the chile puree and boil for 1 minute. Add the liquid fruit pectin and boil for 1 minute longer. Pour the hot pepper jelly into heatproof jelly jars and let cool to room temperature, then refrigerate.
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