Ancho Barbecue Sauce
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Look beyond the long ingredient list; there are actually two little steps and ten minutes' prep in a finger lickin' homemade sauce.
ingredients
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serves: 1
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
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
preparation
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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comments
Mommy_loves_to_cook
May 8, 2012