A DELICIOUS treat that works well as a cookie substitute. Similar to aerated sugar that has been cooled and covered in your choice of chocolate.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 32 |
| Yield: | 1 quart |
Ingredients
- 1 quart vegetable stock
- 8 large dried ancho chiles, stemmed and seeded
- 3 plum tomatoes, chopped
- 1 small onion, chopped
- 1 small dried red chile, stemmed and most seeds discarded
- 3 cloves garlic, chopped
- 1 tablespoon light brown sugar
- 1 tablespoon vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon cider vinegar
Instructions
- Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
- Cover saucepan and remove from heat; let stand for 10 minutes.
- Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.
Reviews
This is a perfect enchilada sauce or could be used to make tamales. A couple of notes. I used all the same ingredients but a little different method. First add the oil to the pan and saute the onion and garlic for a few minutes then add the cumin & cook it with the onion for a minute. Then add the tomatoes & vinegar, stir that all together and loosen any bits on the bottom and the pan. Then add the stemmed and seeded peppers, broth, brown sugar and salt and pepper. I did have to boil for more than 2 minutes to fully hydrate the peppers. The more pepper seeds you leave in the hotter the sauce. If the dried peppers are fully hydrated you can use a hand held immersion blender right in the pot.