Ancho Chili Sauce

Created by Executive Chef Manny Ramos, CEC, CDM, CFPP
Classic Residence by Hyatt and The Plaza Companies
Serves 16

• 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

1. Steep ancho chilies in 4 ounces of boiling water until soft.
2. Reserve the chilies and discard the water.
3. Remove the stems and seeds from the chilies and chop.
4. Heal oil in a medium saucepan.
5. Add onion and sauté until translucent.
6. Add tomato paste and cook until rust colored.
7. Add chilies, broth, red peppers, garlic, brown sugar and vinegar.
8. Bring sauce to a simmer.
9. Stir in cumin, oregano, cinnamon, and simmer for a few minutes.
10. Purée sauce until smooth.
11. Combine with demi glaze.
12. Strain through a large whole sieve.
13. The sauce can be used immediately or stored in the refrigerator for up to 3 days.