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Ancho-Chile Sauce

A perfect filling sauce for roasted poblano peppers.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, July/August 1997


  • 3 dried ancho peppers
  • 1 3/4 cups homemade or low-sodium chicken stock, skimmed of fat
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin


  1. Toast peppers on hot skillet, turning to brown evenly. Transfer to a bowl; let cool. Slit peppers open; remove stems and seeds. Reserve peppers; discard stems and seeds.

  2. Place stock and toasted peppers in a small saucepan. Add salt and cumin. Bring to a boil over high heat, reduce to a simmer, and cook 15 minutes until peppers are tender.

  3. Process mixture in a blender until smooth. Reserve until needed. May be made 2 to 3 days ahead and refrigerated. Reheat to serve.

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