Ingredients

The following ingredients have 2 Servings
  • 5 ancho chili peppers
  • 1 tablespoon vegetable oil
  • 1 small yellow onion (chopped)
  • 2 teaspoons fresh minced garlic
  • 6 ounces tomato paste
  • 1/2 cup cider vinegar
  • 1/2 cup light brown sugar
  • 6 tablespoons Worcestershire sauce
  • 2 tablespoons molasses
  • 1 teaspoon cayenne powder
  • 1 teaspoon paprika
  • 1 teaspoon ancho chili powder
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Soaking water or stock for thinning

Instruction

  • Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
  • Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
  • Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
  • Set the chopped anchos into a food processor.
  • Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
  • Add the garlic and cook another minute or so, until you can smell the garlic. Add them to the food processor.
  • Add the remaining ingredients along with about 1/2 cup of the soaking liquid. Process until it smooths out.
  • The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
  • Adjust with salt and pepper, then press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
  • Store in the fridge in an airtight container.