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Recipe Name: Ancho Chili Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Dried ancho chile peppers
1/4 Cup(s) Corn oil
1/2 Cup(s) Chopped onion
2 Jalapeno peppers, finely
chopped up to 3
1 Tablespoon(s) Roasted Sichuan peppercorns
1/2 Cup(s) White wine
6 Cup(s) Chicken stock
3 Star anise, up to 4
1 Tablespoon(s) Coarse or kosher salt
1 Teaspoon(s) Sugar
1 Teaspoon(s) Freshly Ground White Pepper
1 Tablespoon(s) Cornstarch, mixed with 2
tablespoons water.
from:Susanna Foo Chinese Cuisine makes about 4 cups Soak the chili
peppers in hot water to cover for about 30 minutes or unti soft, when
soft drain and puree and set aside. (I keep the water to add to broth)
Heat the oil in a large skillet. Add the onion and cook over high heat
until soft and golden. Add the jalapeno peppers and the Sichuan
peppercorns, and cook for 1-2 minutes. Add the wine and the pureed
chiles, and boil for about 5 minutes or until the wine is almost
evaporated. Add the remaining ingredients. Reduce the heat to low and
simmer, uncovered , for about 30 minutes or until reduced by about
half. Strain the sauce and keep warm. Any remaining sauce can be
stored in the fridge for 1 week or frozen for up to 3 months. Posted
to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST
submitted by:

Nutrition (calculated from recipe ingredients)
Calories: 1137
Calories From Fat: 573
Total Fat: 64.2g
Cholesterol: 50mg
Sodium: 8070.3mg
Potassium: 1893.1mg
Carbohydrates: 80.1g
Fiber: 3.8g
Sugar: 32.6g
Protein: 39.1g

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