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• 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
Place chile in medium bowl. Pour enough boiling water
over to cover; let soak until soft, about 30 minutes. Drain, reserving
soaking liquid.
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.
Puree sauce in blender, adding more reserved soaking
liquid by tablespoonfuls if too thick. Can be made 3 days ahead.
Cover and chill.
* Available at many supermarkets and at specialty
foods stores and Latin markets.
Per Tablespoon: 21 Calories; trace Saturated Fat;
1g Fat (57.8% calories from fat); trace Protein; 2g Carbohydrate;
trace Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates.
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