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Ингредиенты
- 12 x Ancho chiles, wiped clean
- 1/2 c. White vinegar
- 2 c. Water
- 1/4 c. Extra virgin olive oil
- 2 med Onions, thinly sliced
- 5 x Garlic cloves, sliced
- 1 Tbsp. Grnd cumin
- 4 c. Chicken stock
- 2 Tbsp. Brown sugar
- 1/4 c. Orange juice
- 1/4 c. Lemon juice
- 2 Tbsp. Tomato paste
- 1 tsp Black pepper, freshly grnd
Инструкции
- Toast the chiles directly over a medium gas flame or possibly in a cast-iron skillet till soft and brown, turning frequently to avoid scorching.
- Transfer the toasted chiles to a saucepan and add in the vinegar and water.
- Bring to a boil, reduce to a simmer and cook 10 min to soften.
- Transfer the chiles and liquid to a blender or possibly food processor. Pruee till a smooth paste is formed, adding a tbalespoon or possibly 2 of water if necesary to thin. Set aside.
- Heat the extra virgin olive oil in a medium saucepan over medium-high heat. Saute/fry the onions till golden, 8-10 min.
- Stir in the garlic and cook briefly just to release the aroma.
- Next, stir in the cumin and cook another minute.
- Add in the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 min.
- Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to create a paste.
- Add in to the simmering stock mix and continue cooking another 15 min.
- NOTE: Adobe Sauce can be stored in the refrigertor 1 week or possibly frzn indefinately.
- Makes 1 1/2 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 998g | |
| Recipe makes 2 servings | |
| Calories 435 | |
| Calories from Fat 251 | 58% |
| Total Fat 28.45g | 36% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 905mg | 38% |
| Potassium 944mg | 27% |
| Total Carbs 38.3g | 10% |
| Dietary Fiber 5.2g | 17% |
| Sugars 23.25g | 16% |
| Protein 7.94g | 13% |
