Chile Ancho & Chile de Arbol Sauce

Chile ancho sauce

Chile Ancho with Chile de Arbol Sauce

This sauce can be use as a dip, for chilaquiles, tamales and more.
No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Sauce
Cuisine Mexican
Servings 1 Container
Calories

Equipment

  • Blender
  • Mesh Strainer
  • Small or Medium pot

Ingredients
  

  • 1 Bag Dry Chile Ancho find it online or in the ethnic food section at your store. Substitude for California chiles.
  • 3-4 Pieces Dry Chile de Arbol This will make it very spicy, add less or none. For your taste.
  • 4-5 Garlic cloves
  • 3 Tbsp Avocado oil or Olive oil If you prefer it more runny add 1-2 Tbsp more of oil
  • 1 1/2 Cups Water
  • 1 Tsp Kosher salt

Instructions
 

  • On medium heat place a medium or small pot, add the water and bring to boil.
  • Get the chiles out of the bag and take all the seeds out, do not wash. Next add the chiles to the boiling water and cook for about 5 mintes.
  • Take the chiles out of the boiling water and keep 1 cup of the hot water in which you cooked the chiles. Let the water cool off for a few minutes before next step.
  • In the blender add the chiles, oil, garlic and salt. Blend and slowly add the water unitl you have a creamy consistency, is important to know that depending on how big the chiles are you might need all the water or you might use less.
  • After all the ingredients are blended add them to a glass container let it cool completly and place in the refrigerator to use whenever you want.

Notes

  • The sauce needs to be store in a glass container, because in a plastic container it will absorb the flavors of the container and the refrigerator.
  • This sauce can last up-to two weeks refrigerated
Made this recipe!
Tag me by using: #notyourglammom #sogoodcookingwithyunibe #chefyunibe
 
Keyword Mexican, authentic, easy, vegan
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!

Leave a Comment