Makes 7 12-ounce batches of Enchilada Sauce. Freezes beautifully.
4 1/2 ounces dried ancho chiles, stemmed and seeded (about 8 large)
1 quart chicken stock or low-sodium broth (32 ounces)
1 15oz can chopped tomatoes, including juice
3 garlic cloves, chopped
1 medium white onion, chopped
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cider vinegar
1 15oz can tomato sauce
Combine all of the ingredients (except cider vinegar and tomato sauce) in a medium saucepan and bring to a boil.
Cover and reduce heat to a simmer. Simmer for 10 minutes.
Remove from the heat and let stand for 10 minutes.
Working in batches, puree the sauce in a blender.
Transfer to a bowl and stir in the vinegar and tomato sauce.
Nutritional Info per 12 ounce batch:
Calories: 111.9
Total Fat: 1.8 g
Cholesterol: 0.0 mg
Sodium: 1,312.8 mg
Total Carbs: 21.2 g
Dietary Fiber: 5.9 g
Protein: 5.6 g
Nutritional Info per serving
(Assumes 8 servings per batch)
Calories: 14.0
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 164.1 mg
Total Carbs: 2.7 g
Dietary Fiber: 0.7 g
Protein: 0.7 g
The Johnson Family Cookbook