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home > recipes > sauces and condiments > ancho chili sauce
>> ANCHO CHILI SAUCE from:Susanna Foo Chinese Cuisine makes about 4 cups 3 dried ancho chile peppers 1/4 cup corn oil 1/2 cup chopped onion 2-3 jalapeno peppers, finely chopped 1 tablespoon roasted Sichuan peppercorns 1/2 cup white wine 6 cups chicken stock 3-4 star anise 1 tablespoons coarse or kosher salt 1 teaspoon sugar 1 teaspoon freshly ground white pepper 1 tablespoon cornstarch, mixed with 2 tablespoons water. Soak the chili peppers in hot water to cover for about 30 minutes or unti soft, when soft drain and puree and set aside. (I keep the water to add to broth) Heat the oil in a large skillet. Add the onion and cook over high heat until soft and golden. Add the jalapeno peppers and the Sichuan peppercorns, and cook for 1-2 minutes. Add the wine and the pureed chiles, and boil for about 5 minutes or until the wine is almost evaporated. Add the remaining ingredients. Reduce the heat to low and simmer, uncovered , for about 30 minutes or until reduced by about half. Strain the sauce and keep warm. Any remaining sauce can be stored in the fridge for 1 week or frozen for up to 3 months. Mail Order Sources Kim Man Food 200 canal street New York, NY 10013 212- 571-0330 House of rice 4112 University Way NE Seattle, WA 98105 206-545-6956 Oriental Food Market 2801 West Howard Street Chicago, Ill 60645 312-274-2826 Oriental Pantry 423 Great Road Acton, MA 01720 800-828-0368

Ancho Chili Sauce


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keyword: ancho
keyword: chili
keyword: sauce
ethnicity: mexican
recipes for sauces
recipes by LeiG
Email Address:
(posted July 24, 1995)

>>
ANCHO
CHILI SAUCE
from:Susanna Foo
Chinese
Cuisine
makes about 4 cups

3 dried
ancho
chile peppers
1/4 cup
corn oil
1/2 cup chopped
onion
2-3 jalapeno peppers, finely chopped
1 tablespoon roasted Sichuan peppercorns
1/2 cup
white
wine
6 cups
chicken stock
3-4
star
anise
1 tablespoons
coarse or
kosher salt
1 teaspoon
sugar
1 teaspoon freshly ground white pepper
1 tablespoon
cornstarch, mixed with 2 tablespoons water.

Soak the chili peppers in
hot water to cover for about 30 minutes or
unti
soft, when soft drain and puree and set aside. (I keep the water to add
to
broth)
Heat the oil in a large
skillet. Add the onion and cook over high heat
until
soft and golden. Add the jalapeno peppers and the Sichuan peppercorns,
and cook for 1-2 minutes.
Add the
wine and the pureed chiles, and boil for about 5 minutes or
until the
wine is almost evaporated. Add the remaining ingredients. Reduce
the heat to low and
simmer, uncovered , for about 30 minutes or until reduced
by about half.
Strain the sauce and keep warm.
Any remaining
sauce can be stored in the fridge for 1 week or frozen
for up to 3 months.

Mail Order Sources

Kim Man Food
200 canal street
New York, NY 10013
212- 571-0330

House of
rice
4112 University Way NE
Seattle, WA 98105
206-545-6956

Oriental Food Market
2801 West Howard Street
Chicago, Ill 60645
312-274-2826

Oriental Pantry
423 Great Road
Acton, MA 01720
800-828-0368






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