Crema de Chile Ancho

Ancho Chile and Red Pepper Cream Sauce

Modern Mexican chefs are experimenting with traditional ingredients to create new sauces. This sauce is very good with steak or vegetables such as cauliflower, broccoli, and green beans.

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Ingredients

Makes about 1 cup

▢ 1 large ancho chile rinsed, stemmed, seeded, and veins removed
▢ ¾ cup chopped red bell pepper
▢ ¼ teaspoon dried oregano Mexican variety preferred, finely crumbled
▢ ¼ teaspoon ground cumin
▢ ¾ cup heavy cream
▢ ¼ cup chicken broth canned or homemade
▢ ½ teaspoon salt or to taste

Instructions

Prepare chile.
Then, cut the chile into small pieces.
Put in a small saucepan with all of the remaining ingredients.
Bring to a boil, then reduce heat to medium-low and cook, stirring frequently, until the red pepper is tender, 6 to 8 minutes.
Transfer to a blender and purée.
Press purée through a fine-mesh strainer back into the saucepan.
Cook 1 minute to heat through.
(The sauce should have the consistency of heavy cream.
) The sauce may be covered and refrigerated for up to 2 days.
It does not freeze well.

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Course; Sauce

Cuisine; Mexican