Ancho Chile Tomato Sauce

Spicy ancho chiles and fresh tomatoes dress up pasta, proteins and more.
  • Yields 3 cups
  • Details

    • Serving Size: 1/4 cup


    • 1 pound Roma tomatoes, stem end trimmed
    • 8 ancho chiles, stemmed and seeded
    • 1 white onion
    • 3 cloves garlic, chopped fine
    • 1/4 cup virgin olive oil
    • 1 teaspoon toasted finely ground cumin
    • 1/2 teaspoon Mexican oregano
    • 3/4 cup California raisin paste*
    • 1 teaspoon sea salt
    • 2 tablespoons lard or rendered pork fat


    Blacken tomatoes under broiler; set aside. Toast chiles and soak in 2 quarts warm water until soft. Sauté onion and garlic in olive oil until translucent. Add seasonings. Remove seeds from tomatoes and chiles; place in blender. Add onion mixture and purée until very smooth. Add raisin paste mixed with 1 1/2 cups water and mix well. In a large sautépan over medium heat, melt lard and refry the sauce for 3 to 5 minutes, stirring often. Serve at room temperature or very hot.

    Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole raisins equal to twice the amount of raisin paste required (1 1/2 cups natural raisins) until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 150 (43% from fat); Total Fat 8g (sat 1g, mono 5g, poly 1.5g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 21g; (Dietary Fiber 4g; Sugars 13g; ); Iron 2mg; Sodium 200mg; Calcium 22mg; Potassium 496mg

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