Ancho Chipotle Recipe

Prepare chiles

Remove stems and seeds from the dried ancho chiles and the dried chipotle (if using dried). Wipe them with a dry towel to remove dust. Tear chiles into large pieces and place in a medium heatproof bowl.

Pour 2 cups of hot (just-boiled) water over the chile pieces, pressing them so they are submerged. Cover and let steep 20–25 minutes until softened and pliable.

Sauté aromatics

While chiles soak, heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add the chopped onion and cook, stirring, until translucent and lightly golden, about 5–6 minutes. Add the garlic and cook 30–45 seconds until fragrant. Add the halved tomato and continue cooking 2–3 minutes until softened and slightly broken down. Remove from heat.

Blend sauce

Drain the chiles, reserving 1/2 cup of the soaking liquid. Transfer chiles to a blender. Add the sautéed onion-garlic-tomato mixture, 2 tablespoons apple cider vinegar, 1 teaspoon brown sugar, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon sea salt, 1/4 teaspoon black pepper and the reserved 1/2 cup soaking liquid (or warm stock) to the blender. Purée on high until completely smooth. If the sauce is too thick, add additional warm water or stock 1 tablespoon at a time to reach a thick but pourable consistency (about 1/2 cup total liquid is typical).

Taste and adjust seasoning. Add more salt, a touch more sugar to balance, or 1 tablespoon fresh lime juice to brighten, if desired.

Finish and store

For a deeper flavor, simmer the blended sauce in the skillet over low heat for 5 minutes, stirring, to meld flavors. Cool slightly, then transfer to a jar. Sauce will keep in the refrigerator for up to 1 week or can be frozen for 2–3 months.

Use notes: Ancho chipotle sauce is versatile—use as a marinade for pork/chicken, a base for enchilada or mole-style sauces, mixed into soups, or as a condiment for tacos and sandwiches.