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Name: ancho chili sauce
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 3 1/2 ounces oive oil; 1 large bulb garlic, roasted, pureed; 1 pound onion, medium diced; 12 ounces ancho chiles, rehydrared, diced; 6 ounces tomato paste; 2 1/4 pounds roasted red peppers, diced; 1 pint white stock, heated; 1 tablespoon cumin, ground; 2 teaspoon oregano, dried; 1 teaspoon cinnamon, ground; 1/4 teaspoon Cayenne

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INGREDIENTS

3 1/2 ounces oive oil
1 large bulb garlic, roasted, pureed
1 pound onion, medium diced
12 ounces ancho chiles, rehydrared, diced
6 ounces tomato paste
2 1/4 pounds roasted red peppers, diced
1 pint white stock, heated
1 tablespoon cumin, ground
2 teaspoon oregano, dried
1 teaspoon cinnamon, ground
1/4 teaspoon Cayenne

Servings

INSTRUCTIONS

heat oil, add onions, garlic and chiles. Saute. add tomato paste and saute antil sweet aroma and rusty color. Add peppers, sweat briefly. Add stock, bring to simmer. Add cumin, oregano, cinnamon and cayenne. simmer 30 minutes. puree until smooth. To finish sauce combine equal parts of base and fond the veau lie. simmer. use to bolster the flavor of stews, braises, roasted or sautéed chicken, pork, beef, fish.

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 10 Servings

Calories: 19
Calories from Fat: 3 (16%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 17.9mg		1 %
Potassium 194.5mg		5 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 2.9g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 19

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