- 3 oz dried ancho chiles
- 2 cups low-salt chicken broth or water
- 2 large whole garlic cloves plus 1 chopped garlic clove
- 1 tsp dried oregano
- 1 Tbs vegetable oil
- 1 1/2 Tbs. dark brown sugar
- 1 Tbs. balsamic vinegar
Drain chiles, reserving one cup soaking liquid. Stem and seed chiles; place in blender. Add one cup broth, 2 whole garlic cloves, oregano, and one cup soaking liquid. Blend until sauce is smooth, adding more broth by 1/2 cupfuls if too thick.
Heat oil in large deep saucepan over medium heat. Add chopped garlic. Saute until brown, about 3 minutes. Add chile puree. Partially cover, reduce heat to medium-low, and simmer 8 minutes, whisking occasionally. Transfer sauce to bowl; whisking in sugar and vinegar. Season with salt and pepper.
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