Red Chile Sauce

Photo by Scott Phillips

Ingredients

2-½ oz. dried ancho chiles (about 4 large, 5 medium, or 6 small)
2 cloves garlic, chopped
1 small white onion, chopped
¾ tsp. kosher salt; more to taste
2 bay leaves
1 tsp. cider vinegar
3 cups mild chicken broth or water
+ 5 more ingredients
- ¼ tsp. ground cumin
- ½ cup drained canned tomatoes, seeded
- ¼ cup sesame seeds
- 1 tsp. dried oregano
- 2 Tbs. vegetable oil

Heat a dry skillet over medium heat. Add the dried chiles one at a time and cook them for 20 to 30 seconds on each side, pressing down with a spatula, until soft, pliable, and slightly redder in spots. Don’t let the chiles burn; you’ll end up with a bitter sauce. Rinse the chiles, remove the stem...

View full recipe at Fine Cooking

Comments

Variations on Red Chile Sauce

- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
- 2 medium cloves garlic, peeled
- 1/2 cup cilantro leaves and tender stems
- +3 other ingredients
Red Chile Sauce
- 1/2 t salt
- 5 large garlic cloves, roughly chopped
- 1 T olive oil
- 4 to 5 dried red chiles (such as ancho), about 2 ounces
Red Chile Sauce
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 1 teaspoon crumbled dried oregano
- 2 cups water
- +4 other ingredients