Ancho Chili Sauce
Last updated 6/12/2012 1:03:53 AM. Recipe ID 28085. Report a problem with this recipe.
Title: Ancho chili sauce
Yield: 1 Servings
3 Dried ancho chile peppers
1/4 c Corn oil
1/2 c Chopped onion
2 Jalapeno peppers, finely
-chopped (up to 3)
1 tb Roasted Sichuan peppercorns
1/2 c White wine
6 c Chicken stock
3 Star anise (up to 4)
1 tb Coarse or kosher salt
1 ts Sugar
1 ts Freshly ground white pepper
1 tb Cornstarch, mixed with 2
makes about 4 cups
Soak the chili peppers in hot water to cover for about 30 minutes
or unti soft, when soft drain and puree and set aside. (I keep the
water to add to broth)
Heat the oil in a large skillet. Add the onion and cook over
high heat until soft and golden. Add the jalapeno peppers and the
Sichuan peppercorns, and cook for 1-2 minutes.
Add the wine and the pureed chiles, and boil for about 5 minutes
or until the wine is almost evaporated. Add the remaining
ingredients. Reduce the heat to low and simmer, uncovered , for about
30 minutes or until reduced by about half. Strain the sauce and keep
Any remaining sauce can be stored in the fridge for 1 week or
frozen for up to 3 months.
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