A recipe for Ancho Chilli Sauce

Ingredients:

• 5 dried ancho chili peppers
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 cup chicken or vegetable broth
• 1/2 cup tomato sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Rehydrate the ancho chili peppers by soaking them in hot water for 30 minutes. Drain and remove stems and seeds.
2. In a medium saucepan, sauté the onion and garlic until softened, about 5 minutes.
3. Add the rehydrated ancho chili peppers, broth, tomato sauce, vinegar, brown sugar, and cumin. Bring to a boil and then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender or transfer to a blender and puree the mixture until smooth.
5. Return the sauce to the saucepan and season with salt and pepper to taste. Simmer for another 5-10 minutes or until the desired consistency is reached.
6. Serve the ancho chili sauce warm over tacos, enchiladas, or any Mexican dish. Store in an airtight container in the refrigerator for up to 2 weeks.

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