Coralroom Salsa de Chile

Ingredients

• Ancho Chile — 4 ancho chiles, deveined and soaked in hot water for 8 minutes to reconstitute
• Bay Leaf — 1 bay leaf
• Pepper — 1 tsp black pepper (5 ml)
• Clove — 1 tsp cloves (5 ml)
• Thyme — 1 tsp dried thyme (5 ml)
• Cinnamon — ½ cinnamon stick
• Onion — ½ medium white onion, quartered
• Avocado Leaf — 3 avocado leaves
• Salt — 2 tsp kosher salt (10 ml)
• Water — 3 cups water (720 ml)
• Vegetable Oil — 1 cup oil (corn or olive oil) (240 ml)

Method

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

FAQ