Asian Ancho Chile Sauce

4
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"I make this sauce to eat with #recipe14280 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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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