Ancho Chile Mustard Sauce

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.

Suggested Use:
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.

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4 cups chicken stock
1 cup apple juice concentrate
6 black peppercorns
1 tsp. chipotle puree
2 Tbsp. ancho chile puree
1 Tbsp. Dijon mustard
2 Tbsp. creme fraiche

Combine the chicken stock, apple juice, peppercorns and the chipotle and ancho purees into a medium saucepan over high heat. Reduce to a sauce consistency and whisk in the mustard and creme fraiche. Cook for 1 minute and season with salt and pepper to taste.

Recipe by Bobby Flay.