Prep Time: 20 minutes

Total Time: 40 minutes

Servings: 1 2/3 cups

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Ancho Pepper and Garlic Sauce


4 Dried Ancho Peppers, rehydrated according to package directions (save liquid)
1 cup onion, chopped
3 cloves garlic, minced
1 tablespoon vinegar
1 teaspoon fresh oregano, chopped, or 1/4 teaspoon dried oregano, crushed
1/2 teaspoon cumin seed
1/2 cup beef or chicken broth, or water


After soaking chiles, discard stems and seeds. Strain the soaking liquid and pour ½ cup of the liquid into a food processor bowl or blender. Chop the chiles; add to processor with onion, garlic, vinegar, oregano, and cumin. Puree mixture; transfer to a small saucepan and add broth or water.

Bring mixture to boiling; reduce heat and simmer 15 to 20 minutes, or until thickened, stirring frequently. Refrigerate any leftover sauce in a tightly covered container.