Adobo Sauce Simplified
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
3 large dried ancho chiles, stemmed and seeded
1 dried pasilla or pequin chile, stemmed and seeded
3/4 cup dried tomatoes
1 large onion
2 clove garlic
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 cup vegetable oil
1/4 cup distilled white vinegar
1 1/2 tsp sugar
Cover the chiles and tomatoes with hot water and let them sit for 15 minutes till softened. Reserve water.
In a blender, combine chiles, tomatoes, 1/4-1/2 cup of the reserved water, onion, garlic, and herbs, and puree to a smooth paste.
Saute the blended chile mixture in the oil for 5 minutes, then add vinegar and sugar, and bring to a boil.
Reduce heat and simmer till sauce is very thick, about 5-8 minutes.