• 1 dried ancho chile, stemmed,
seeded, coarsely torn*
tablespoons vegetable oil
cup chopped onion
tablespoon tomato paste
garlic cloves, minced
cup dry red wine
tablespoon apple cider vinegar
tablespoon (packed) dark brown sugar
teaspoons Worcestershire sauce
teaspoon ground cumin
Place chile in medium bowl. Pour enough boiling water
over to cover; let soak until soft, about 30 minutes. Drain, reserving
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