Chunky Ancho Chile Sauce
Boiled ancho chile salsa with tomato and spices. Technique: Boiled. Texture: Martajada (coarsely ground).
20 min6 servingsMediumMexican
31kcal / serving
1.3 gprotein
6.1 gcarbs
0.5 gfat
Ingredients
- 4 pieces dried ancho chiles
- 3 pieces saladette (plum) tomatoes
- 3 cloves garlic
- 2 pieces whole cloves
- 5 pieces whole black peppercorns
- 1 teaspoon salt
- ½ cup chicken broth
Directions
- Toast the ancho chile for 10 sec per side before hydrating — activates essential oils.
- Boil together with clove and pepper to infuse the broth.
- Grind in molcajete: grind dry spices first, then add chiles, then tomato — layers of flavor.
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