Ancho Chili Sauce

By Carla

Great for topping burritos and migas.

Adapted from Secrets to Cooking TexMex.

Ingredients

• 3 ancho chili pods (dried)
• 4 cups boiling water
• 1/2 stick butter
• 1/2 cup all purpose flour
• 1/4 cup yellow onions, diced 1/4 “
• 1/4 cup green bell peppers, diced 1/4”
• 1 Tbsp fresh garlic
• 1 Tbsp salt
• 1 Tbsp coarse ground black pepper
• 8 oz tomato sauce
• 2 Tbsp ground cumin
• 2 Tbsp chili powder

Details

Servings 2
Adapted from texmex.net

Preparation

Step 1

Remove the stems and seeds from the dried ancho chili pods and roast under the broiler element for 10 seconds. Turn over and roast for another 10 seconds.

Place into the boiling water, remove from the heat and cover. Let ‘steep’ for at least 30 minutes, 1 hour if possible.

In a medium saucepan, add the margarine and when melted add the diced onions and bell peppers. Cook until tender, about 8 minutes. Add the fresh garlic and the flour and stir to mix well. Cook for 5 minutes and stir to cook the ‘roux’.

Add the tomato sauce, the spices and the broth from the ancho chili pods. Stir to mix well and cook for 30 minutes
on medium low heat stirring often. For a stronger tasting sauce, scrape the ‘meat’ from the ancho skin with a knife
and add to the sauce. Taste and adjust the salt for taste.