Salsa de Chile Ancho

Name: Salsa De Chile Ancho
Prep time: 10 min
Total time: 10 min
Yield: 900 ml
Cuisine: Latin
Ingredients: 60 g Ancho Chile; 0.5 g Bay Leaf; 5 ml Pepper; 5 ml Clove; 5 ml Thyme; 2 g Cinnamon; 110 g Onion; 3 g Avocado Leaf; 10 ml Salt; 720 ml Water; 240 ml Vegetable Oil

Independent adaptation of a publicly published Hugo Ortega recipe. Not affiliated with, sponsored by, or endorsed by Hugo Ortega.

Salsa De Chile from a national-award-winning chef.

Ratio

Pepper 5 mlClove 5 mlThyme 5 mlSalt 10 mlWater 720 mlVegetable Oil 240 ml

Ingredients

Ancho Chile — 60 g
Bay Leaf — 0.5 g
Pepper — 5 ml
Clove — 5 ml
Thyme — 5 ml
Cinnamon — 2 g
Onion — 110 g
Avocado Leaf — 3 g
Salt — 10 ml
Water — 720 ml
Vegetable Oil — 240 ml

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Hugo Ortega works in Regional Mexican / Oaxacan at Hugo's; credentials include James Beard Best Chef: Southwest 2017 (Hugo's).

Originally published as Salsa de Chile Ancho.

Adapted from a Hugo Ortega recipe (Hugo Ortega / Cowboys & Indians (Pollo Asado)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Hugo Ortega / Cowboys & Indians (Pollo Asado) (published as “Salsa de Chile Ancho”). Full citation lives in Provenance.