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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 3 ancho chile pods
- 2 tablespoons canola oil
- 1 large red onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 cups plum tomatoes, and their juices
- 3 roasted red peppers, coarsely chopped
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro leaves
Method
- Put the ancho pods in a bowl and cover with boiling water.
- Let sit for 30 minutes, then remove the stems and seeds and coarsely chop.
- Reserve the soaking liquid.
- Heat the oil in a medium saucepan over high heat.
- Add the onions and cook until soft.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, peppers and ancho chiles and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes.
- Let cool for about and carefully transfer the mixture to a food processor and process until smooth.
- Add the vinegar, honey, salt, pepper, to taste, and cilantro and pulse a few times just to combine.
- Transfer to a covered container and refrigerate until ready to use.
