Salsa de Chile Ancho y Vino Rojo
Salsa de Chile Ancho y Vino Rojo
Ancho Chile and Red Wine SauceAncho chiles and red wine make a surprisingly ideal marriage. Try this sauce with Lamb Shanks in Ancho Chile and Red Wine Sauce, and Beef Steaks with Red Chile and Wine Sauce.
Ingrediënten
Makes about 2 cups
- 2 large ancho chiles toasted and seeded, and veins removed
- 2 plum tomatoes cut in half lengthwise
- 2 large garlic cloves peeled
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried oregano Mexican variety preferred, finely crumbled
- ¼ teaspoon crushed red pepper
- 1 cup canned fat-free reduced-sodium chicken broth
- 1 tablespoon olive oil
- ⅓ cup dry red wine
- 1 tablespoon unsalted butter
- ½ teaspoon salt or to taste
Instructies
- Prepare the chiles.
- Then, cut the toasted ancho chiles into pieces and soak in hot water to soften for 15 minutes.
- In a small, dry skillet, pan roast the tomatoes and garlic until the tomatoes are lightly charred on both sides, and the garlic is slightly soft with some brown spots, about 5 minutes.
- Transfer to a blender.
- Add the soaked chiles, Worcestershire, oregano, red pepper, and the chicken broth.
- Blend until very smooth.
- Reserve in the blender.
- In a saucepan, heat the oil over medium heat.
- Pour in the puréed mixture and cook, stirring, 1 minute.
- Add the wine and cook, partially covered.
- Bring to a boil; reduce heat to medium-low and cook, stirring frequently until reduced and thickened, about 10 minutes.
- Stir in the butter and salt.
Notes / Tips / Wine Advice:
The sauce is ready to use, or store, covered, in the refrigerator for 3 days or freeze for 3 months.
