Ancho Chile

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho.


2 Roma tomatoes, grilled whole

2 tsp. olive oil

2 oz. white onion, diced

1 Tbsp. garlic, minced

3/4 cup water

1 Ancho chile, deseeded and stemmed

1 tsp. chipotle adobo sauce

1 tsp. sugar

Juice of 1/2 lemon

Kosher salt and fresh ground black pepper to taste


Add olive oil to a medium sauté pan over a medium-high heat. Caramelize the white onion, about 5 minutes. Add the garlic and cook for additional 2 minutes.

Combine all ingredients in a blender and puree until smooth.

Place in a medium saucepan and simmer over medium heat for 20 minutes. Season sauce to taste with lemon juice, salt and black pepper.

Makes about 1 quart.


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