Monday, Apr 23, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Ancho Chile Sauce

6 to 8 dried ancho chiles, stems and seeds removed, coarsely torn

1 teaspoon sea salt

1 teaspoon sugar

2 tablespoons white vinegar

Combine the chiles, 2 1/2 cups water, salt, sugar, and vinegar in a small nonreactive saucepan over high heat. Cook for 5 minutes. Cool slightly and puree in small batches. Strain and pour into a serving bowl.

Yield: Makes 2 1/2 cups

Source: Claud Mann, Cooking from the Heart

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