Mexican-Garlic-Ancho Chile Salsa

Name: Mexican-Garlic-Ancho Chile Salsa
Prep time: 10 min
Total time: 10 min
Yield: about 4 cups (950 ml)
Cuisine: Latin
Ingredients: 1/3 cup (80 ml) Vegetable Oil; 12 dried anchos (~6 oz) (170 g) Ancho Chile; 6 cloves Garlic; 2 tsp Mexican (2 g) Oregano; 1 tsp black (2 g) Pepper; 1/2 tsp (1 g) Cumin; 1/4 tsp ground (0.5 g) Clove; 1/2 cup (120 ml) Cider Vinegar; 4 cups broth (960 ml) Chicken Stock; to taste ~2 teaspoons Salt; 2–3 Tbsp (30 g) Sugar

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

TABLE SALSA · ENCHILADAS, GRILLED MEATS & TURKEY

A table salsa for enchiladas, grilled meats & turkey.

Bayless's ancho adobo - a Mexican red chile sauce.

On the jar

RED CHILE

Method: blend
Yield: about 4 cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Vegetable Oil 80 mlCider Vinegar 120 mlChicken Stock 960 ml

Ingredients

Vegetable Oil1/3 cup (80 ml)
Ancho Chile12 dried anchos (~6 oz) (170 g)
Garlic6 cloves
Oregano2 tsp Mexican (2 g)
Pepper1 tsp black (2 g)
Cumin1/2 tsp (1 g)
Clove1/4 tsp ground (0.5 g)
Cider Vinegar1/2 cup (120 ml)
Chicken Stock4 cups broth (960 ml)
Saltto taste ~2 teaspoons
Sugar2–3 Tbsp (30 g)

Where it sits

One of 129 salsas in the catalog, with 11 ingredients against a median of 8.

The acid here is cider vinegar. In this category chefs also reach for lime juice (27 recipes), lemon juice (14), and red wine vinegar (10).

The fat here is vegetable oil. In this category chefs also reach for olive oil (53 recipes) and grapeseed oil (4).

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.

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Companion jar

Mexican-Garlic-Ancho Chile Salsa wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 5 national awards

Lime Zest Vinaigrette★ STARRED KITCHENOn the jar: LIME-CILANTR
Salsa CriollaNATIONAL AWARD WINNEROn the jar: SALSA
Salsa LucíaNATIONAL AWARD WINNEROn the jar: SALSA LUCIA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.

Originally published as Red Chile Adobo Sauce.

Adapted from a recipe published by Rick Bayless in rickbayless.com.

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from rickbayless.com (published as “Red Chile Adobo Sauce”). Full citation lives in Provenance.

Companion jar