Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Ancho-Chile Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 1 cup A perfect filling sauce for roasted poblano peppers. Ingredients 3 dried ancho peppers 1 ¾ cups homemade or low-sodium chicken stock, skimmed of fat ½ teaspoon salt ½ teaspoon ground cumin Directions 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. 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. Process mixture in a blender until smooth. Reserve until needed. May be made 2 to 3 days ahead and refrigerated. Reheat to serve. Print