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Ancho Barbecue Sauce

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Ancho Barbecue Sauce
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Ancho Barbecue Sauce

Added by: on Sep 30th, 2010
Look beyond the long ingredient list; there are actually two little steps and ten minutes' prep in a finger lickin' homemade sauce.
Rating:
5
Prep Time:
0 min
Cook Time:
0 min
Ready In:
0 min

Servings

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Original Recipe Yield: 1 serving (1 cup)
 

Ingredients:

  • 1/3 cup slivered almonds
  • 2 medium dried ancho chile peppers, about 1/2 ounce total
  • 6 tablespoons fresh orange juice
  • 1/3 cup roughly chopped roasted red bell peppers from a jar
  • 3 tablespoons ketchup
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Nutrition Facts
Ancho Barbecue Sauce

Servings Per Recipe: 1

Amount Per Serving

Calories: 637

  • Total Fat: 45.9 g
  •     Saturated Fat: 5.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1119.5 mg
  • Total Carbs: 50.4 g
  •     Dietary Fiber: 12.9 g
  •     Sugars: 21.7 g
  • Protein: 13 g
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Directions:

1

In a medium skillet over medium heat, toast the almonds until golden brown, 3 to 5 minutes, stirring occasionally.

2

Transfer the almonds to a food processor. Remove the stems from the chiles, make a slit down the side of each one with scissors, and remove the veins and seeds.

3

Flatten the chiles and place them in the skillet over medium heat. With a spatula hold the chiles flat for 5 seconds, turn over and repeat for another 5 seconds.

4

Transfer the chiles to a medium bowl and soak in hot water for 15 minutes. Remove the chiles, squeeze out the excess water, and then roughly chop [you should have about 1/4, cup].

5

Place the chiles and the remaining ingredients in the food processor with the almonds. Process to create a coarse purée.

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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on May 8th, 2012
Rating:
0

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