Red Chile Sauce

• 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

Heat large skillet over medium-high heat. Add chiles. Toast until puffed and smoking slightly, turning occasionally, about 1 1/2 minutes Transfer to large bowl. Add enough very hot water to cover chiles, weigh down with plate and soak until soft, about 30 minutes.

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.