Ancho Chili Sauce

1. 1

   Place chilies in medium metal bowl.

2. 2

   Pour enough boiling water over chilies to cover.

3. 3

   Let stand until chilies are soft, about 30 minutes.

4. 4

   Drain, reserving 1/2 cup soaking liquid.

5. 5

   Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth.

6. 6

   Transfer to small bowl.

7. 7

   Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin.

8. 8

   Season to taste with salt and pepper.

9. 9

   (Can be prepared 3 days ahead.

10. 10

    Cover and refrigerate.

11. 11

    Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)

* Per serving · 4 servings · Values may vary.

No additional tips available.