This sauce is easy to make and it has layers of deep flavor that compliment many foods, so it is highly versatile as well. A big shout out to our Mexican neighbors for coming up with such a delicious concoction. Give this one a shot and ENJOY!
- 1/2 cup ancho chili powder
- 1 1/2 cups water
- 1 can diced tomatoes, with juice
- 1/4 cup cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon all spice
- 3 tablespoons olive oil
- Kosher salt, to taste
- Ground black pepper, to taste
- 5 cloves garlic, peeled
Bring the water to a boil.
In a food processor, combine the boiling water and chili powder and pulse several times to form a paste.
After the paste has formed, add the remaining ingredients and process the food, on high, until you have a puree.
Add the puree to a medium pan and cook over medium heat, on the stove, for 20-30 minutes.
Remove from the stove and the sauce is ready for use.