Found this recipe in Beginning with Chiles book and it referred to Reed Hearon's Salsa book for the original recipe. I made a batch and had it on some grilled salmon. It was so good, i thought i would share it here. Simple to make.
3 Ancho Chiles
2 Tb apple cider vinegar
3 Tb dark brown sugar
1 cup water
1/2 medium size onion (thickly sliced and pan roasted until dark brown & soft)
3 cloves garlic (pan roasted and then peeled)
1/4 tsp salt
In a heavy skillet over medium heat, toast chiles until brown and fragrant. You can remove the stems and seeds before or after roasting.Bring water, vinegar, and sugar to a boil in a small saucepan.Add chiles and simmer until softened(5-8 minutes)Let cool.Combine with remaining ingredients in a blender and puree until smooth.
Great sauce!
Paul
3 Ancho Chiles
2 Tb apple cider vinegar
3 Tb dark brown sugar
1 cup water
1/2 medium size onion (thickly sliced and pan roasted until dark brown & soft)
3 cloves garlic (pan roasted and then peeled)
1/4 tsp salt
In a heavy skillet over medium heat, toast chiles until brown and fragrant. You can remove the stems and seeds before or after roasting.Bring water, vinegar, and sugar to a boil in a small saucepan.Add chiles and simmer until softened(5-8 minutes)Let cool.Combine with remaining ingredients in a blender and puree until smooth.
Great sauce!
Paul