Learn how to make ancho chile sauce from dried peppers. It’s straightforward and packed with deep, smoky flavor.
Ancho chile sauce adds an earthy, slightly sweet heat to soups, stews, enchiladas and marinades. It starts with dried ancho chiles that are rehydrated and pureed into a smooth paste.
What you will need
- dried ancho chiles
- boiling water
- salt
How to make ancho chile sauce from dried peppers
- Remove the stems from the dried chiles. Cut them open and scrape out the seeds if you prefer less heat; leaving seeds in will increase spiciness.
- Place the chiles in a heatproof bowl and cover with boiling water. Let them soak 20–30 minutes until fully softened and plump.
- Remove the softened chiles from the soaking water. Reserve a little of that liquid to adjust texture.
- Place the chiles in a blender with about 2 tablespoons of the soaking water (more if needed) and puree until smooth. Season with salt to taste.
You now have a versatile ancho chile paste. Stir it into sauces, brush it on meats, mix it into casseroles or use it to boost the flavor of soups and stews. It pairs especially well with chicken, pork, beans and roasted vegetables.
Store the sauce in a covered container in the refrigerator for up to 7 days. For longer storage, freeze portions in an ice cube tray and transfer frozen cubes to a sealed bag.
Recipes that use this sauce
- Sweet and spicy chicken
- Cajun shrimp chowder
Ancho Chile Sauce
Amy Duska
How to rehydrate ancho chiles to make ancho chile sauce.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Condiment
Cuisine Mexican
Servings 1
Calories 3 kcal
Ingredients
- 5 dried peppers
- 6 cups water
- salt to taste
Instructions
- Remove the stems from the dried peppers. (Remove the seeds if you want less heat.)
- Place them in a heat-safe bowl and cover with boiling water. Let sit 20–30 minutes until soft.
- Blend the softened peppers with about 2 tablespoons of the soaking water until smooth. Add salt to taste.
Notes
Store in a covered container in the fridge for up to 7 days. For longer storage, freeze in portions.
Keyword ancho chili sauce, rehydrate dried peppers