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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This deeply flavored sauce is part barbecue sauce, part red-wine reduction. Ingredients:
1 dried ancho chile, stemmed, seeded, coarsely torn |
2 tablespoons vegetable oil |
1 cup chopped onion |
1 tablespoon tomato paste |
3 garlic cloves, minced |
1/2 cup dry red wine |
1/2 cup ketchup |
1 tablespoon apple cider vinegar |
1 tablespoon (packed) dark brown sugar |
2 teaspoons worcestershire sauce |
1/4 teaspoon ground cumin |
Directions:
1. Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
2. Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
3. Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
4. * Available at many supermarkets and at specialty foods stores and Latin markets.
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