gluten-free · nut-free · soy-free

A mild chili, Ancho chilis have a beautiful rich flavor to them, reminiscent of prunes, raisins, and sun-dried tomatoes. When you toast them they almost smell chocolatey!

This rich Ancho chili sauce has a deep, sweet, and slight bitterness. The addition of mezcal gives it a slight smokiness too that’s super delicious.

It’s a light, liquid sauce that you can use for a variety of plant-based dishes.

Great for:

enchiladas, nachos, seasoning grains, in soups, in ramen

 

  

Chile Ancho Sauce with Mezcal

yields: 400ml

45g dried Ancho chili, destemmed, deseeded, and toasted

26g white or yellow onion, chopped

7g (about 2 cloves) garlic, peeled

10g fresh ginger

105ml freshly-squeezed orange juice

water, to soften chilis

70ml Espadin mezcal

15ml olive oil

Sea salt, to taste

1. Cut open the Ancho chilis with some kitchen scissors and remove the seeds and stems. Heat a medium skillet over high heat and place chilis in the pan to toast for 30 seconds-1 minute, or until fragrant and the skin starts to blister. Even though they’re dark, the chilis will turn slightly redder. Be careful not to toast them too much, as this will make them bitter (you’ll know they’re overtoasted if you put them in the water in the next step and they look completely black). Remove from heat.

2. Place toasted chilis, onion, garlic, ginger in a medium pot and cover with enough water to cover completely. Bring to a boil and cook for 10 minutes, or until the chilis have softened. Remove from heat.

3. Place softened chilis, onion, garlic, and ginger, and orange juice in a high-speed blender and measure out 170ml of the cooking liquid to add to the blender as well. Blend on high until completely smooth, about 1 minute.

4. Heat olive oil in a medium pot on medium-high flame and set a heat-proof medium sieve over it. Pour the sauce into the pot, pushing it through the sieve (be careful as the sauce can splash when it comes in contact with the high heat).

5. Add the mezcal and stir to combine. Bring to a simmer and cook for 5 minutes, or until a spoon inserted into it becomes coated in the sauce. Season to taste with salt and Remove from heat. Store in an air-tight jar in the fridge for up to 7 days or store in the freezer for up to 2 months.