Asian Ancho Chile Sauce
Recipe: #14279
September 14, 2014
Categories: Sauce, Hot sauces, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs Non-Dairy, Wine, Hot Peppers, Spicy, more
"I make this sauce to eat with Dumplings but it is also great with fish or chicken. About the salt: it depends on how salty your chicken stock is. So, first try, then add the salt, if you think you will need it. Makes 4 cups"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (275.6 g)
- Calories 235.9
- Total Fat - 14.9 g
- Saturated Fat - 2.1 g
- Cholesterol - 102.1 mg
- Sodium - 621 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 3.8 g
- Sugars - 8.5 g
- Protein - 9.4 g
- Calcium - 25.8 mg
- Iron - 2.1 mg
- Vitamin C - 193.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Soak the chile peppers in hot water for about 30 minutes, or until soft. Then drain and puree; set aside.
Step 2
Heat the oil in a large skillet. Add the onion and cook over medium high heat until soft and golden. Add jalapeños and Sichuan peppercorns, and cook for 1 or 2 minutes.
Step 3
Add the wine and the pureed chiles and boil for about 5 minutes. Add the remaining ingredients. Reduce the heat to low and simmer uncover for about 30 minutes, or until reduced about half.
Step 4
Strain the sauce and keep warm.
Step 5
Any remaining sauce can be stored in the fridge for a week.
Tips
No special items needed.
0 Reviews
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