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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This sauce comes from Eva Longoria Parker and is used at her restaurant Beso, in Las Vegas. Ingredients:
4 -5 dried ancho chilies |
2 tablespoons olive oil |
1 medium onion, diced |
1 garlic clove, chopped |
1 jalapeno, seeded and chopped |
1 apple, peeled and cored |
6 ounces tomato paste |
1 1/4 cups apple cider vinegar |
12 ounces unsulfered molasses |
1 tablespoon rosemary, leaves |
2 teaspoons thyme leaves |
1 teaspoon salt |
3 cups ice |
Directions:
1. Place chilies in a saucepan, cover with water and and simmer until soft, about 20 minutes. Drain, cool, discard stems and roughly chop chilies; set aside.
2. In a large saucepan, heat 2 Tbs olive oil over medium-high heat.
3. Add onion, garlic, jalapeno, and apple; cook until tender, about 10 minutes.
4. Stir in tomato paste, apple cider vinegar, molasses, rosemary, thyme, salt and reserved chilies.
5. Bring to a boil, remove from heat and stir in ice.
6. In batches, puree sauce in a blender.
7. Can be kept refrigerated up to 3 weeks.
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