Ancho Chile Red Sauce
There are many Chile Sauces used in Mexican, Southwest, Latin and South American Cuisines. The common thread is that they all use whole or powdered chile peppers. With many recipes, you can substitute different chiles or powders to give a different flavor, or if you want to make the sauce spicier or milder. This basic Ancho Chile Red Sauce is a favorite, since it can be used over Enchiladas, Burritos, Chile Rellenos, Huevos Rancheros, or your favorite Southwestern steak recipe.
3 Tablespoons Oil (we use Canola)
1 Medium Onion Chopped
3 Cloves Garlic Chopped
3 Tablespoons Ancho Chile Powder
1 ½ Teaspoons Ground Cumin
1 28 Ounce Can Plum Tomatoes, Pureed with Their Juices
1 Teaspoon Sea Salt (or to taste)
1 Teaspoon Freshly Ground Black Pepper (or to taste)
1 Tablespoon Honey (optional)
Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 4-5 minutes. Add the garlic and cook additional 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring. Reduce to a sauce like consistency, about 20-25 minutes. Watch closely so that it doesn’t burn or get too thick. Add a bit of water in necessary to keep sauce consistency. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.
Yield: 2 1/2 cups