This recipe for ancho chili sauce yields just over 1 cup. You can add more salt and pepper if you want, but we try to keep it basic until the application of the sauce has been decided.
5 ancho chili peppers
1 tablespoon vegetable oil
1/2 cup chopped white onion
6 garlic cloves, chopped
1 Roma tomato, diced
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 - 1 1/2 cup chili pepper soaking water
Dry roast peppers on a hot pan 2-3 minutes per side.
Notice the peppers will turn red and puff up a bit as the oils begin to release.
Boil water in a large pot while roasting the peppers.
Set peppers inside boiling water then remove from heat and cover with the lid.
Let peppers soak for 30 minutes.
Heat 1 tablespoon of vegetable oil and cook chopped onion for 3-5 minutes.
Add the garlic and tomato then cook 2-3 minutes.
Pull peppers from soaking water and remove stems.
Reserve soaking liquid.
Coarsely chop the anchos and keep in mind that the more seeds you leave the more spice it will have in the end.
Also, a tip, be careful when removing the ancho chilies, they are often full of hot water and need to be drained before transferring to the cutting board.
Transfer chopped anchos to the food processor.
Add the onion, garlic, and tomato to the food processor.
Add the apple cider vinegar, cumin, oregano, salt, and pepper to the food processor. First, add 1 cup of the soaking liquid to the mix before adding more for desired consistency.
Process until smooth.
Transfer to a coarse strainer over a bowl.
Press the sauce through the coarse strainer until it looks like this.
Here is the final product and is ready for many applications. We don't suggest over seasoning it until you have decided what dish you will use it for.