Ancho Chile Sauce (Salsa Chile Ancho)

Smoky, bold, and full of earthy flavor, this ancho chile sauce is made with dried chiles, fire-roasted tomatoes, and garlic. It comes together quickly and is great with tortilla chips, tacos, enchiladas, grain bowls, and more.

Author: Kim Grimmett

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Prep Time 5

Cook Time 5

Total Time 10

Course: Condiments

Cuisine: Mexican

Diet: Vegan

Servings: 12

Equipment

Ingredients

5 large ancho chiles
1 garlic clove
1 15oz can fire roasted tomatoes
¼ to ½ teaspoon salt (to taste)
½ tablespoon olive oil
2 to 4 tablespoons water

Instructions

Place the dried ancho chiles in a large bowl and cover them with boiling water. Now, let them soak for 25 minutes until softened. You may need to put a plate on top of them to keep them submerged.
Drain the chiles and remove the stems, keeping the seeds intact. The stems should pull out easily.
Add the soft soaked chiles, garlic, and roasted canned tomatoes (with juice) to a blender or food processor. Then blend on high until smooth.
Strain the mixture with a fine mesh sieve into a saucepan to remove any large bits.
Stir in the salt, olive oil, and 2 to 4 tablespoons of water to thin the sauce.
Cook over low heat for 5 minutes to let the flavors come together.
Let cool and serve or store in the fridge for up to a week.

Notes

The soak time is not included in the total recipe time. Allow an extra 25 minutes to soften the ancho chilis.
Nutritional information is an estimate and will vary based on the specific ingredients and brands used.
If your sauce thickens too much, add a splash of water during cooking to loosen it up.
Store in the fridge for up to a week or freeze for up to 3 months.

Nutrition

Keyword ancho chile sauce