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Ingredients
- 2-4 dried ancho chiles, stemmed, seeded and broken into pieces
- 1 c. pomegranate juice
- 2 tbsp. extra-virgin olive oil
- 2 lb. onions, thinly sliced
- 1 tbsp. brown sugar
- 1 tbsp. distilled white vinegar
- 1/2 tsp. salt
Preparation
Step 1
Place chiles in a small dry saucepan over medium heat. Cook, stirring occasionally, until fragrant, about 2 minutes. Add pomegranate juice and bring to a boil; cover and remove from the heat. Let stand for 20 minutes. Transfer to a food processor or blender and puree until smooth. Meanwhile, heat oil in a large skillet over medium-high heat. Reduce heat to medium-low, add onions and cook until very soft and lightly browned, about 30 minutes. Add sugar and vinegar and cook until the sugar dissolves, about 1 minute. Increase heat to medium; add the chile puree and cook, stirring occasionally, until thickened, about 4 minutes. Stir in salt.