The rich smoky flavors of ancho chiles and roasted red peppers marry beautifully in this Mexican sauce. Try it with poached, scrambled, or baked eggs for a delicious brunch dish or use it to make enchiladas. We also like to serve it with grilled veggies, chicken, fish, or meat. Olé!
Ingredients
4 ancho chiles (dried poblano chiles), stemmed, seeded, and torn into flat pieces
1 red bell pepper, roasted, stemmed, peeled, and seeded
1/2 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons sherry or red wine vinegar
1 teaspoon dried oregano
2 tablespoons vegetable oil
Salt and ground black pepper
Methods/Steps
In a small, dry skillet over medium heat, toast the chiles, pressing them down with a spatula, until they are aromatic but not smoking, about 10 seconds per side. Transfer them to a bowl and pour in the diluted Veggie-Stock Gold®. Soak the chiles for 20 minutes to soften them.
Transfer the chiles and their soaking liquid to a blender and add the roasted pepper, onion, garlic, cumin, vinegar, and oregano. Blend until smooth.
Warm the oil in a medium saucepan over medium heat. Add the purée and cook, stirring occasionally for 5-10 minutes, until it thickens slightly. Season to taste with salt and pepper.
