Chile Ancho with Chile de Arbol Sauce
This sauce can be use as a dip, for chilaquiles, tamales and more.
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