Ancho Chile Sauce

Name: Ancho Chile Sauce
Yield: 4 servings
Ingredients: 1 1 dried ancho chile, stemmed, seeded, coarsely torn*; 1 2 tablespoons vegetable oil; 1 1 cup chopped onion; 1 1 tablespoon tomato paste; 1 3 garlic cloves, minced; 1 1/2 cup dry red wine; 1 1/2 cup ketchup; 1 1 tablespoon apple cider vinegar; 1 1 tablespoon (packed) dark brown sugar; 1 2 teaspoons Worcestershire sauce; 1 1/4 teaspoon ground cumin

From the kitchen of Carly

Deep, smoky ancho chiles meld with tomato paste, red wine, and brown sugar into a glossy, complex sauce. Rich enough for braised meats, bright enough for roasted vegetables. The kind of sauce that makes everything taste intentional.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 dried ancho chile, stemmed, seeded, coarsely torn*
12 tablespoons vegetable oil
11 cup chopped onion
11 tablespoon tomato paste
13 garlic cloves, minced
11/2 cup dry red wine
11/2 cup ketchup
11 tablespoon apple cider vinegar
11 tablespoon (packed) dark brown sugar
12 teaspoons Worcestershire sauce
11/4 teaspoon ground cumin

Instructions

Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
* Available at many supermarkets and at specialty foods stores and Latin markets.