ANCHO CHILE SAUCE

(Salsa de Chile de Ancho)

This is a nice and spicy sauce that’s also versatile. Pour it over your enchiladas rojo, a nicely grilled fish, or some baked chicken, or just have it with a side of crispy tortilla chips.

MAKES ABOUT 2½ CUPS

2 ancho chiles

1 tablespoon vegetable oil

¼ cup chopped onion

2 cups chicken broth

2 tomatoes, chopped

¼ cup raisins

1 teaspoon dried or 1 tablespoon fresh oregano

½ teaspoon ground cumin

Remove the stems and seeds of the chiles and soak them in hot water for 10 minutes. Remove the chiles and chop them.

In a large saucepan, heat the vegetable oil over high heat. Add the chiles and onion and sauté until tender, about 5 minutes. Add the broth, tomatoes, raisins, oregano, and cumin and bring to a boil. Reduce the heat and let simmer until the tomatoes are cooked, another 10 minutes.

Carefully pour all of the contents into a food processor or blender and process until smooth. Serve immediately, or store in a tightly sealed container in the refrigerator for up to 1 week.