Are you a fan of spicy and flavorful sauces? Look no further than ancho red pepper sauce, a delectable condiment that adds a zesty kick to your favorite dishes. Made from dried ancho chiles, this rich and smoky sauce is sure to tantalize your taste buds.
This versatile sauce can be used as a marinade, dipping sauce, or cooking ingredient. It's perfect for spicing up your favorite Mexican dishes, such as tacos, burritos, and enchiladas. You can also add it to soups, stews, and chili for an extra layer of heat.
In this article, we'll provide you with two irresistible ancho red pepper sauce recipes. The first recipe is a classic version made with ancho chiles, garlic, and spices. The second recipe is a creamy version that incorporates mayonnaise, sour cream, and cilantro. Both recipes are easy to make and can be tailored to your desired level of spiciness.
So, gather your ingredients and let's embark on a culinary journey to create this tantalizing sauce that will add a burst of flavor to your meals. Explore the detailed recipes below and discover how ancho red pepper sauce can transform your dishes into culinary masterpieces.
ANCHO CHILE SAUCE
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Categories Sauce Blender Garlic Onion Tomato Quick & Easy Backyard BBQ Vinegar Hot Pepper Red Wine Summer Simmer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 11
Steps:
- 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.
ANCHO CHILE SAUCE RECIPE
Ancho Enchilada Sauce is a super delicious red sauce recipe. It has just enough heat, and it's full of warming spices that will have you licking your plate. It was created for enchiladas, but it can be added to all sorts of dishes.*Makes about 3 cups
Provided by Valentina K. Wein
Categories Condiments Sauces
Time 45m
Number Of Ingredients 10
Steps:
- Hydrate dried peppers. Place the dried chiles in a medium-sized sauce pot and add just enough water to cover them. Bring the water to a boil, and then cover the pot and and turn off the heat. Let the chiles hydrate in the hot water until they're soft, at least 20 minutes.
- Prep peppers. Remove the chiles from the pot. Use your hands or a paring knife to gently remove the stems and seeds. Add the hydrated chiles to the blender. (If you're very sensitive to the heat, I suggest wearing cooking gloves.) Remove 1 cup of the hydrating liquid from the pot and pour it in the blender. (Do not throw out remaining liquid as you can use it as a stock in other recipes.)
- Add remaining ingredients to blender and blend. Add the stock, sugar, garlic, spices, salt and pepper to the blender. Purée in the blender until the mixture is as smooth as possible. Season to taste with salt and sugar if necessary. (Here's how.)
- Use or store. Stir in the oil and it's ready to use. Or, pour the sauce into a storage container with a tight sealing lid, and place in the refrigerator, where it should keep for at least 3 weeks.
Nutrition Facts : Calories 28 kcal, ServingSize 1 serving
SMOKED RED PEPPER SAUCE
Steps:
- Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
- Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.
ANCHO-RED PEPPER SAUCE
Steps:
- Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid.
- Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, peppers and ancho chiles and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes.
- Let cool for about and carefully transfer the mixture to a food processor and process until smooth. Add the vinegar, honey, salt, pepper, to taste, and cilantro and pulse a few times just to combine. Transfer to a covered container and refrigerate until ready to use.
BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED RED PEPPER-ANCHO SALSA
Steps:
- Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
- Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth.
- Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
- Black Pepper Crusted Filet Mignon with Goat Cheese:
- Heat your grill to high.
- Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
- Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
- Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving.
THE BEST RED ENCHILADA SAUCE
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g
Tips:
- Choose ripe and fresh ancho peppers. Look for peppers that are deep red in color and have a smooth, unblemished skin.
- Stem and seed the ancho peppers before using. This will help to reduce the heat of the sauce.
- Soak the ancho peppers in hot water for 30 minutes before using. This will help to soften the peppers and make them easier to blend.
- Roast the ancho peppers before using. This will help to enhance their flavor and give the sauce a smoky taste.
- Use a high-quality olive oil. This will help to create a rich and flavorful sauce.
- Add garlic and onion to the sauce for extra flavor.
- Season the sauce with salt, pepper, and cumin to taste.
- Simmer the sauce for at least 30 minutes to allow the flavors to meld.
- Serve the sauce warm over your favorite dishes, such as tacos, burritos, or enchiladas.
Conclusion:
Ancho red pepper sauce is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a way to spice up your meals, give ancho red pepper sauce a try!
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