Tomato & Ancho Chile Salsa
A great cooked Mexican sauce, typically for use as a sauce within other recipes. It has a clean, authentic taste and thick, meaty texture. You may want to double or triple the recipe and freeze some to have on hand for use in recipes. Yield: Makes 500 ml (2 cups / 16 oz)
- Cut the chiles open, discard seeds and stems, chop into small pieces, place in bowl covered with boiling water for 45 minutes, then drain.
- Blend tomatoes in blender until you have a coarse sauce. Now add all the ingredients to the blender, including the drained, softened chiles and blend until smooth.
- Cook for about 10 minutes in a medium sized saucepan, stirring frequently over medium heat until sauce is slightly thickened.
- Serve room temperature.
Instead of the 4 anchos, you can use 3 tablespoons of chili powder, or 1 teaspoon of crushed red pepper. Instead of the tin of tomatoes, you can use 4 fresh tomatoes (600g / 1 1/2 pounds), and chop them before putting in blender. Sugar is optional; use only if you are using tomatoes that won't be very sweet (e.g. hothouse tomatoes or not fully ripe ones.)
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