Ancho chile sauce

Yield: 4 cups

Measure Ingredient
1 cup Water
2 cups Chicken stock
3 tablespoons Ancho chile powder
2 tablespoons Paprika
2 tablespoons Green tomato chile sauce
½ cup Onion(s), minced
1 teaspoon Ground cumin
½ teaspoon Garlic powder
½ teaspoon Oregano
1 tablespoon Tomato paste
¼ teaspoon White vinegar
1 teaspoon Turbinado sugar
1 dash Vanilla extract
1 dash Salt and white pepper

In a deep saucepan, combine all ingredients and, stirring constantly, bring to a low boil. cover and, stirring often, let simmer for 45 min.

Serve over enchiladas, tamales, burritos, etc.

Healthy Southwestern Cooking

by Bob Wiseman

ISBN 0-87358-618-2

pg 41

Submitted By DIANE LAZARUS On 11-27-95

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