The combo of ancho chiles and raisins create a mouthwatering sauce. Try it on our Cheese Enchilada Casserole for spicy flavor with a hint of sweetness.



Ingredient Checklist


Instructions Checklist
  • In a medium bowl, cover chiles with boiling water. Let stand until softened, 15 minutes. Drain, stem, and seed chiles, then transfer to a blender with onion, garlic, and water. Puree until smooth. Season with salt and pepper. Pour through a fine-mesh sieve and discard solids. In a medium pot, heat oil over high until shimmering. Add chile mixture, raisins, and broth and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in vinegar and sugar. Season to taste with salt and pepper.


Reviews (1)

11 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
wonderful layers of chile flavor with a hint of mellow sweetness from the raisins (that could only come from a sugar embedded in a fruit - not something to sub easily) plus the addition of their texture, and then the tang from the vinegar and ... tomato-free which I really appreciated in a chile sauce. Definitely a keeper!!