Spicy Chili Sauce
Sauces and Marinades • Mexican
Description
Spicy Chili Sauce
Ingredients
- Ground ancho chili pepper 0 oz
- Water 15 fl oz
- Toasted Cumin Seeds 1 teaspoon
- Olive Oil 1 tablespoon
- Onion 1 head
- Minced garlic 2 cloves
- Dried Rosemary 1 teaspoon
- Chicken Broth 10 fl oz
- Malt Vinegar 1 tablespoon
- Brown Sugar 1 tablespoon
Step-by-Step Guide
Step 1
Remove the seeds and membranes from the chili pepper, and cut into 2.5 cm pieces. Heat a dry skillet over medium heat. Add the pepper and roast, stirring occasionally, without oil until smoking, about 5–6 minutes. Add 480 ml of water and bring to a boil. Remove from heat and let steep for 20 minutes until soft. Drain the water.
Step 2
In a small skillet over medium heat, toast the cumin seeds for 3–4 minutes until darkened and fragrant. Let cool. Transfer to a spice grinder and grind.
Step 3
Heat the oil in a heavy skillet over medium heat. Add the onion and sauté, stirring frequently, for about 8 minutes until golden. Add the garlic, oregano, and ground cumin. Add the chili and 120 ml of broth, and season with salt. Bring to a boil, reduce heat to medium, cover, and simmer for 20 minutes. Add another 120 ml of broth.
Step 4
Blend the sauce in a blender until smooth. Add the vinegar and sugar. Season with salt and pepper to taste.
Step 5
Can be made in advance: The sauce can be prepared up to 1 week before use. Cover and refrigerate.
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