Make this sauce in many different ways using different chilies. It freezes very well; place in ice cube trays and freeze solid, then remove cubes from trays and package them in freezer-storage plastic bags. When needed, drop the cubes into any red sauce (while cooking) or heat and use for enchiladas or a table sauce.
Makes: 2Hands-on: 25 minutesTotal: 1 hour 35 minutesDifficulty: Easy
- 3 dried ancho chilies
- 2 Anaheim chilies
- 4 garlic cloves, peeled
- 1 jalapeño chili
- 1 1⁄2 cups chicken broth
- 1 Tbsp. honey
- 1⁄2 tsp. salt
- Place ancho chilies in saucepan and cover with boiling water. Let stand for about 1 hour. Meanwhile, roast the Anaheim chilies under the broiler or over a gas flame until blackened. Place in paper bag for 10 minutes to steam, then peel and remove seeds. Place garlic in small saucepan and toast over low heat for 3 to 6 minutes until fragrant.
- Place soaked ancho chilies, seeded Anaheim chilies, toasted garlic, jalapeño chili, and 1⁄2 cup chicken broth in a blender or food processor. Blend or process until smooth. Strain mixture into a heavy saucepan.
- Add remaining chicken broth, honey, and salt; bring to a boil. Reduce heat and simmer for 5 to 10 minutes until mixture is blended. Use or cover and refrigerate up to 1 week, or freeze up to 3 months.