- 1
Ingredients
- Yield: Makes about 1 1/2 cups
- 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 (packed) dark brown sugar
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground cumin
Preparation
Step 1
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.
* Available at many supermarkets and at specialty foods stores and Latin markets.