Ancho-Red Pepper Sauce Recipe

Name: Ancho-Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ancho chile pods; 2 tablespoons canola oil; 1 large red onion, coarsely chopped; 3 cloves garlic, coarsely chopped; 2 cups plum tomatoes, and their juices; 3 roasted red peppers, coarsely chopped; 2 tablespoons red wine vinegar; 1 1/2 tablespoons honey; Salt and freshly ground black pepper; 1/4 cup chopped fresh cilantro leaves

Servings: persons

1
Put the ancho pods in a bowl and cover with boiling water.
2
Let sit for 30 minutes, then remove the stems and seeds and coarsely chop.
3
Reserve the soaking liquid.
4
Heat the oil in a medium saucepan over high heat.
5
Add the onions and cook until soft.
6
Add the garlic and cook for 1 minute.
7
Add the tomatoes, peppers and ancho chiles and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes.
8
Let cool for about and carefully transfer the mixture to a food processor and process until smooth.
9
Add the vinegar, honey, salt, pepper, to taste, and cilantro and pulse a few times just to combine.
10
Transfer to a covered container and refrigerate until ready to use.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ancho chile pods, 2 tablespoons canola oil, 1 large red onion, coarsely chopped, 3 cloves garlic, coarsely chopped, and more.

Yes, Ancho-Red Pepper Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ancho-Red Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions