Ancho Chili Sauce - Our Approach to Senior Living

Ancho Chili Sauce
Created by Executive Chef Manny Ramos, CEC, CDM, CFPP Classic Residence by Hyatt and The Plaza Companies Serves 16
Ingredients: 6 ounces ancho chilies 2 ounces olive oil 8 ounces onion—diced 3 ounces tomato paste 8 ounces low-sodium chicken broth 1 pound roasted red peppers—diced 1/2 head roasted garlic 2 tablespoons brown sugar 2 tablespoons white wine vinegar 2 teaspoons ground cumin 1 teaspoon dried oregano 1/2 teaspoon cinnamon 16 ounces demi glace Directions: Steep ancho chilies in 4 ounces of boiling water until soft. Reserve the chilies and discard the water. Remove the stems and seeds from the chilies and chop. Heal oil in a medium saucepan. Add onion and saut� until translucent. Add tomato paste and cook until rust colored. Add chilies, broth, red peppers, garlic, brown sugar and vinegar. Bring sauce to a simmer. Stir in cumin, oregano, cinnamon, and simmer for a few minutes. Pur�e sauce until smooth. Combine with demi glaze. Strain through a large whole sieve. The sauce can be used immediately or stored in the refrigerator for up to 3 days.
Nutritional Information: Per Serving (excluding unknown items): 76 Calories; 4g Fat (50.7% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 210mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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