Description
This ancho chili sauce is bold, smoky, and easy to make. It’s plant-based, oil-free, and adds deep flavor to tacos, soups, and more.
Ingredients
4 to 5 dried ancho chiles (about 2 oz)
3 cloves garlic, peeled
1 tablespoon apple cider vinegar
1 cup vegetable broth or water
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon maple syrup (optional)
Salt to taste
Instructions
1. Remove stems and seeds from ancho chiles.
2. Soak chiles in hot water for 15–20 minutes until soft.
3. Drain and add to a blender with garlic, vinegar, broth, spices, and maple syrup.
4. Blend until smooth.
5. Strain sauce through a fine mesh sieve for extra smoothness.
6. Season with salt to taste. Store in fridge or freeze in small portions.
Notes
For extra depth, use vegetable broth instead of water.
Pairs well with roasted veggies, tofu, or tacos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blended
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tbsp
- Calories: 14
- Sugar: 1g
- Sodium: 60mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
Keywords: ancho chili, ancho chili sauce, plant-based sauce, vegan sauce