Real Recipes From Real Home Cooks ®

mexican essentials: the ultimate ancho chili sauce

Recipe by
Andy Anderson !
Wichita, KS

Okay, “ultimate” might be a bit over the top; however, this sauce is really banging. You can use it in a ton of Mexican recipes. Plus, if you cannot use it all… just freeze it. So you ready… Let’s get into the kitchen.

yield serving(s)
prep time 1 Hr 10 Min
cook time 15 Min
method Stove Top

Ingredients For mexican essentials: the ultimate ancho chili sauce

  • 3.5 - 4 oz
    ancho peppers, dried variety
  • 3 c
    filtered water, hot, but not boiling
  • 1 Tbsp
    dehydrated onions, ground to a powder
  • 1 Tbsp
    ground cumin (love cumin)
  • 1/4 tsp
    black pepper, freshly ground, or to taste
  • 1/4 tsp
    white pepper, freshly ground, or to taste
  • salt, kosher variety, to taste

How To Make mexican essentials: the ultimate ancho chili sauce

  • 1
  • 2
    You will need a food processor with an S-blade, and a good pot to cook it in.
  • 3
    Use dried chilies for this recipe. Dry chilies change their flavor profile. They increase slightly in heat and become a bit more “earthy.” You will not get the same flavor with fresh ones. In addition, if you want to change out some of the chilies… go for it.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Cut open the tops of the chilies and tap out all the seeds.
  • 6
    Chef’s Tip: When working with chilies, you might want to consider wearing rubber, or surgical gloves. I have a box of surgical gloves in a cabinet. Whenever I work a lot with chilies, or things like rubs, I throw on a pair (I got them on Amazon).
  • 7
    Place into a colander, and spray with warm water. This will begin the softening process.
  • 8
    Cut/tear them up, and place into a bowl, then pour 1 cup of the hot water over them and allow to sit for about an hour.
  • 9
    Add the chilies to the bowl of a food processor (including the soaking water), fitted with an S-blade.
  • 10
    Add the remaining 2 cups of hot water.
  • 11
    Set the processor to high, and blend until completely smooth.
  • 12
    Pour the mixture into a pot, over medium heat.
  • 13
    Add the remaining spices, and simmer for 10 15 minutes.
  • 14
    Remove from the heat, allow to cool, and then store in a sealed container until ready to use.
  • 15
    Chef’s Note: The sauce will last 5 – 7 days in the fridge, or 5 – 6 months in the freezer.
  • 16
  • So yummy
    This is a versatile sauce, use it with enchiladas, pork stew (pictured), menudo, and other great Mexican dishes. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.