How to Make Ancho Chile Sauce: A blog about making and storing ancho chili sauce.
*This is the recipe for good Ancho Chile Sauce. I call it good because it features a secret ingredient: chocolate. In this recipe, the chocolate is added to provide a rich deep flavor with sweet overtones. For an alternative recipe that does not include chocolate, please see Good Ancho Chile Sauce.
Featuring this original recipe, you’ll love having Ancho Chile Sauce on hand to make your favorite dishes taste great. I’m so confident you will enjoy this sauce, I’m offering a 100% satisfaction guarantee with every purchase of my Authentic Mexican Food Seasoning and Sauce Kit.
**Making your own sauce is much cheaper than buying it in the store, and you can control what goes into your food. You can also make as much or as little as you want at one time. When you make your own, you know there are no preservatives or other unnatural ingredients in it. It’s easy to make and easy to use!
Making your own ancho chili sauce is easy and rewarding. The preparation of the sauce is done in a matter of minutes and the sauce keeps for weeks. This recipe makes a mild, almost fruity, but spicy ancho chili sauce that can be used as a condiment, marinade or in whatever you want to use it for.
To make an ancho chili sauce you need:
– about 2 lbs (1 kg) of dried ancho chiles (or any other dried pepper)
– 1/4 lb (110 g) of bacon (smoked streaky bacon is best)
– 1 medium onion
– 1 clove of garlic
– 1/2 tsp of cumin seeds
Preparation: Remove the stems from the dried peppers and cut them in half lengthwise. Soak them in warm water for 15 minutes or until they are soft. Meanwhile chop up the bacon, onion, garlic and cumin seeds very finely. Drain the chile peppers and put them in a bowl together with all the other ingredients. Add 6 tbsps of hot water, cover with plastic wrap and leave to rest overnight.*
The next day blend everything together into a smooth paste using a hand blender or food processor
Because it is so simple and so versatile, ancho chili sauce is one of the most useful things to have in your refrigerator. It’s great on eggs, on meat, in soup, mixed with sour cream as a dip for fresh vegetables, mixed with mayonnaise as a sandwich spread — you can use it anywhere you want to add a little heat to a dish.
Tortilla chips go especially well with it; just serve the sauce at the table in a bowl next to the salsa and let people help themselves.
The only problem is that it’s not always easy to find fresh ancho chiles. They’re available in better supermarkets and Mexican groceries, and I’ve even seen them in big-box stores like Costco. But if you grow your own chiles or have access to someone else’s plantings — or if you live somewhere with a climate warm enough for them — you can make your own sauce.
Some people roast and peel their own chiles for this purpose; that’s how I started out many years ago. That takes time, though — time I would rather spend cooking than peeling — so I now use canned chiles instead. You can easily find both anchos and chipotles canned in adobo sauce at well-st
Making ancho chile sauce is a very easy way to boost your cooking and add spice to your meals. It takes only a few minutes and a few simple ingredients.
The ancho chile, also spelled ancho chiles, is a dried poblano chili pepper. It is what I use for the base of this ancho chile sauce. I have written about poblanos before in my post about making fresh salsa verde. The ancho chili has a slightly sweet taste and it is not really spicy hot, but it does add some heat to the sauce.
Ancho chile peppers are readily available in any grocery store in the Mexican or Hispanic section. They are not too expensive, running $1 and up per pepper depending on size and quality. You can easily make your own ancho chile powder by removing the stems and seeds from the dried peppers and grinding them into powder in a spice grinder.
I use two peppers for this recipe because that is all I need for my family of two, but you can definitely use more if you like it hotter. The best part of making this sauce is that it freezes well so you can make a big batch at one time and freeze it to use later on as needed. This works
Ancho chili is a type of pepper, which is used in Mexican cuisine. It has a mild flavor and is ground to make the chili powder. The ancho chilies are dried and then ground to powder, which can be used for making chili sauce or paste.
Taste wise, the ancho chilies have a smoky flavor with slight sweetness, but can be bitter at times.
Before you make the ancho chili sauce, you will need to know how to roast the chilies and prepare them for grinding. You will also need to know how to season them with salt and water before grinding so that they are not too spicy.
To roast the peppers: Take four or five whole peppers and place them on a baking sheet in an oven that has been pre-heated to 400 degrees Fahrenheit for about 15 minutes. Keep a close eye on them so that they do not burn.
Ancho chili peppers are a variety of chili peppers that grow on bushes and are very popular in Mexican and Central American cuisine. They are milder than most other chili peppers and have a sweet, smoky flavor.
The ancho chili is also known as the Poblano pepper or the Pasilla pepper, depending on where it is grown. The color can range from green to dark brown. When fully ripened, the ancho chili turns red.
The word “ancho” means wide in Spanish, referring to the broad shape of the pepper. The word “pasilla” is derived from the Spanish word for “little stick,” a reference to the dried pepper’s thin shape.”
Did you know that chili peppers have been cultivated in South America for over 7,000 years? The first known use of chilies in the United States was in 1769 by Franciscan friars at Mission San Gabriel Arcangel in California.
Chili is a popular ingredient in Mexican, Tex-Mex and southwestern cuisines. It is commonly served with beans and rice or as a meat or vegetable filling. Ancho chili pepper is one of the most popular chilies used in Mexican cooking.
Ancho chile peppers are dark red to brownish-red in color. They are mild to medium hot. Their flavor is sweet with a hint of chocolate and spice. The ancho chile pepper can be found fresh, dried and ground into powder form.
Anchos are sold whole, dried, crushed or powdered
