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Ancho Chile Sauce

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!


about 2 1/2 cups
  • 4 ancho chiles (dried poblano chiles), stemmed, seeded, and torn into flat pieces
  • 3/4 ounce Veggie-Stock Gold® (or Glace de Poulet Gold®) dissolved in 2 cups very hot water
  • 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


  1. 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.
  2. Transfer the chiles and their soaking liquid to a blender and add the roasted pepper, onion, garlic, cumin, vinegar, and oregano.  Blend until smooth.
  3. 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.
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Classic French Stocks and Sauces