Best 4 Ancho Chili Sauce Recipes

ANCHO CHILI SAUCE

Steps:

• Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
• Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)

ANCHO-CHILE CHICKEN BITES IN ANCHO-CHILI SAUCE

Steps:

• Salt and lightly pepper both sides the chicken breast.
• Liberally add the ancho chili pepper onto both sides of the breasts.
• Cut the breasts into 1 inch cubes.
• Whisk the egg whites.
• In a Ziploc bag or mixing bowl, combine the flour, sugar, and 2 tablespoons of Acho Chili Pepper.
• Take a handful of the cut chicken and dip into the egg whites. (coat well).
• Place the chicken in the flour mixture and shake well. (coat well).
• Place the chicken in the deep fryer at 355 degrees for 6 to 7 minutes. Drain on rack and set aside on paper towel. (NOTE: You do not have to fry all at once. Fry in batches for best results.).
• For sauce:.
• Melt butter in non stick pan. (medium heat).
• Stir in honey and brown sugar until well blended.
• Stir in Chili and Barbeque sauces.
• Add remaining tablespoon of Ancho Chili pepper. Stir.
• Bring to boil then let simmer for 5 minutes.
• Place the chicken in a Tupperware bowl.
• Pour sauce over chicken.
• Put the top over Tupperware and shake chicken and sauce until chicken is evenly coated with sauce.
• Serve over rice, with cajun fries, or food of your choice.

SAUTEED SHRIMP IN ANCHO CHILI SAUCE

Steps:

• Peel the shrimp. Rinse them, and place them in iced water with the coarse salt. Soak for an hour.
• Place the chilies in a bowl and cover with boiling water. Leave to soak for an hour.
• Remove the chilies from the water (reserving it) and take away the seeds and stems. Tear into large strips and place the chilies in a blender. Add the lemon or lime juice and enough of the soaking liquid to make a smooth puree. Set aside.
• Rinse the shrimp under cold water.
• Heat the oil in a skillet and add the garlic and shallots. Cook until soft.
• Add the shrimp and cook for one minute, then add one-and-a-half tablespoons ancho puree. Cook, stirring for a couple of minutes (beware of overcooking the shrimp). Taste and stir in more puree according to your taste. Season with salt and pepper and add the coriander. Serve immediately.

PAN-FRIED STEAKS WITH SALSA VERDE AND ANCHO CHILI SAUCE

Steps:

• Toast cumin seeds and coriander seeds in heavy small skillet over medium-low heat until seeds are lightly browned and aromatic, stirring often, about 5 minutes. Transfer seeds to spice mill or coffee grinder and cool. Add chili powder, sugar, salt, and peppercorns and grind finely. Sprinkle 1 teaspoon spice rub over each side of each steak. Place steaks on baking sheet and chill at least 30 minutes and up to 2 hours.
• Heat 2 heavy large skillets over medium-high heat. Add 1 tablespoon olive oil to each skillet. Add 3 steaks to each skillet. Pan-fry steaks until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Let stand 5 minutes. Serve with Salsa Verde and Ancho Chili Sauce.