Ancho Sauce
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 1/4 ts Tumeric
- 1 c Peeled, seeded and finely
- 2 md Garlic cloves, minced
- 1 ts Salt (or to taste)
- 2 c Boiling water
- 1 ts Dried oregano
- 12 Dried ancho chilies chopped tomatoes
- 3/4 ts Ground cumin
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add boiling water and soak one hour.
- Strain chilies through sieve, reserving liquid. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well. Pour mixture into heavy small saucepan. Add one cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes. Serve at room temperature. From Bon Appetit, Dec '85.
- Makes 2 cups
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Sieve