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: 2 cupsHands-on: 25 minutesTotal: 1 hour 35 minutesDifficulty: Easy
Makes: 2 cups
- 3 dried ancho chilies
- 2 Anaheim chilies
- 4 garlic cloves, peeled
- 1 jalapeño chili
- 1½ cups chicken broth
- 1 Tbsp. honey
- ½ 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 3–6 minutes until fragrant.
- Place soaked ancho chilies, seeded Anaheim chilies, toasted garlic, jalapeño chili, and ½ 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 5–10 minutes until mixture is blended. Use or cover and refrigerate up to 1 week, or freeze up to 3 months.