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Ancho Chile Salsa

Meal.Mates's picture
Ingredients
  Dried anclio chilies 2 Ounce, stemmed and seeded (About 5)
  Sun dried tomatoes 5 Ounce (Not Oil Packed)
  Brewed coffee 1 Cup (16 tbs) (Preferably A Dark Roast Such As Guatemalan)
  Pitted prunes 3 Ounce
  Toasted slivered almonds 2 Tablespoon
  Chipotle chili en adobo 1
  Grated ibarra chocolate/Semi sweet chocolate 1 Tablespoon (Mexican)
  Toasted ground cumin 1⁄4 Teaspoon
  Ground canela 1 Teaspoon (1 1/2 Teaspoons If Using Semi-Sweet Chocolate)
Directions

Toast the chiles and rehydrate them in 1 quart of warm water with the sun-dried tomatoes.
Drain the chiles and tomatoes, reserving 1 cup of the water, and transfer to a blender.
If it is not bitter, add the reserved chile water; otherwise, add 1 cup of plain water.
Add all the remaining ingredients and puree.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Chili

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