Wayne Gisslen

Ancho Sauce

Preparation info
  • Approx.

    1½

    pt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Toast the chiles lightly in a dry skillet until softened. Split open. Remove and discard seeds and core.
  2. Soak chiles about 30 minutes in enough hot water to cover. Drain.
  3. Combine chiles, onion, garlic, cumin, oregano, and water or stock in a blender. Blend to a smooth purée.
  4. Heat the oil in a saucepan and add the chile purée. Simmer 2–3 minu

Per 1 fl oz (29.57 mL): Calories, 30; Protein, 1 g; Fat, 1.5 g (46% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 5 mg.