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Ancho Chili Sauce

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes



Rehydrating the chilies

  • In a sauce pot, cover the anchos with water, then bring the water to a quick boil.
  • Remove the pot from the heat and cover. Allow the ancho chilies to rehydrate for 20 to 30 minutes, then remove from water. KEEP one cup of this water to the side.

Prepare the ancho chili sauce

  • De-stem and deseed the ancho chilies (or leave the seeds in for a little more heat to the sauce).
  • Place the peppers, the cup of ancho water from rehydration, and all remaining ingredients, except olive oil, into a blender (or bowl, if using a food processor).
  • Blend or process the mix until you reach a smooth sauce consistency, then add the olive oil and stir to combine.
  • Serve immediately, or for best flavor allow the sauce to sit for 30 minutes to an hour to allow the flavors to meld.