* Exported from MasterCook *
Ancho Chile Sauce - Southwestern US
Recipe By :Jamie Purviance
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dried ancho chile -- stemmed, seeded, coarsely torn
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon tomato paste
3 garlic cloves -- minced
1/2 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon dark brown sugar -- (packed)
2 teaspoons Worcestershire sauce -- vegetarian version
1/4 teaspoon ground cumin
Place chile in medium bowl. Pour enough boiling water over to cover; let
soak until soft, about 30 minutes. Drain, reserving soaking liquid.
Heat oil in heavy medium saucepan over medium heat. Add onion and saute
until soft, stirring often, about 4 minutes. Add tomato paste; stir 2
minutes. Add garlic and stir 30 seconds. Add wine and softened chile;
simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid,
ketchup, and all remaining ingredients. Simmer 3 minutes, stirring
often. Season with salt and pepper. Remove from heat and cool slightly.
Puree sauce in blender, adding more reserved soaking liquid by
tablespoonfuls if too thick. do ahead Can be made 3 days ahead. Cover and
chill.
Makes about 1 1/2 cups
This deeply flavored sauce is part barbecue sauce, part red-wine
reduction.
Source:
"Bon Appetit, July 2008"
S(Formatted by Chupa Babi):
"Nov 2012"
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Per Serving (excluding unknown items): 108 Calories; 5g Fat (43.3%
calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 291mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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