Serves: 5
Total Calories: 153
1. Prepare chile. Then, cut the chile into small pieces. Put in a small saucepan with all of the remaining ingredients. Bring to a boil, then reduce heat to medium-low and cook, stirring frequently, until the red pepper is tender, 6 to 8 minutes. Transfer to a blender and purée.
2. Press purée through a fine-mesh strainer back into the saucepan. Cook 1 minute to heat through. (The sauce should have the consistency of heavy cream.) The sauce may be covered and refrigerated for up to 2 days. It does not freeze well.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ancho Chile and Red Pepper Cream Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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