Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 dried ancho chiles (about 1 1/2 oz / 45 g), stemmed and seeded
- 1 1/2 cups (360 ml) boiling water (for soaking chiles)
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 5 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp smoked paprika
- 1 (28 oz / 794 g) can whole peeled tomatoes, with juices
- 1 cup (240 ml) low-sodium vegetable broth (or chicken broth)
- 1 tbsp apple cider vinegar
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp packed brown sugar (optional)
Do This
- 1. Toast ancho chiles in a dry skillet over medium heat for 45–60 seconds per side.
- 2. Soak toasted chiles in 1 1/2 cups boiling water for 15 minutes; reserve soaking liquid.
- 3. Sauté onion in olive oil over medium heat for 6–8 minutes; add garlic for 30 seconds.
- 4. Stir in cumin, oregano, and smoked paprika for 30 seconds to bloom.
- 5. Blend tomatoes, softened chiles, 1/2 cup soaking liquid, and broth until smooth.
- 6. Simmer blended sauce with the sautéed aromatics for 20 minutes; finish with vinegar, salt, pepper, and optional brown sugar.
Why You’ll Love This Recipe
- Deep, earthy flavor: Ancho chiles bring smoky, raisin-like warmth without overwhelming heat.
- Home-cook friendly: Simple pantry ingredients and one blender do most of the work.
- Versatile: Perfect for enchiladas, grilled meats, roasted squash, eggs, or grain bowls.
- Make-ahead win: Tastes even better after a day in the fridge.
Grocery List
- Produce: 1 medium yellow onion, 5 garlic cloves
- Dairy: None (optional: 1–2 tbsp unsalted butter to finish for extra richness)
- Pantry: Dried ancho chiles, olive oil, ground cumin, dried Mexican oregano, smoked paprika, canned whole peeled tomatoes (28 oz), low-sodium broth, apple cider vinegar, kosher salt, black pepper, brown sugar (optional)
Full Ingredients
Chile Prep
- 3 dried ancho chiles (about 1 1/2 oz / 45 g), stems removed and seeds shaken out
- 1 1/2 cups (360 ml) boiling water (for soaking)
Aromatics and Spices
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups / 225 g)
- 5 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp smoked paprika
Tomato Base and Seasoning
- 1 (28 oz / 794 g) can whole peeled tomatoes, with juices
- 1 cup (240 ml) low-sodium vegetable broth (or chicken broth)
- 1 tbsp (15 ml) apple cider vinegar
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp packed brown sugar (optional, to round out acidity)
Step-by-Step Instructions
Step 1: Toast the ancho chiles
Set a dry skillet (no oil) over medium heat. Add the ancho chiles and toast for 45–60 seconds per side, pressing them flat with a spatula so they make contact with the pan. You’re looking for a deeper aroma and slightly darkened skin.
Tip: Don’t walk away—chiles can turn bitter if they scorch. If you see heavy smoke or black spots forming quickly, lower the heat.
Step 2: Soak until soft
Transfer the toasted chiles to a heatproof bowl. Pour over 1 1/2 cups (360 ml) boiling water. Weigh the chiles down with a small plate if they float.
Soak for 15 minutes, until pliable and fully softened. Reserve the soaking liquid (you’ll use some to blend).
Step 3: Sauté the onion and garlic
In a medium saucepan or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 6–8 minutes until softened and just starting to turn golden at the edges.
Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.
Step 4: Bloom the spices for deeper flavor
Add the cumin, Mexican oregano, and smoked paprika to the pot. Stir for 30 seconds. This quick toasting step wakes up the spices and makes the sauce taste fuller and more “simmered” even with a short cook time.
Step 5: Blend the sauce until smooth
To a blender, add:
- The canned tomatoes with their juices
- The softened ancho chiles
- 1/2 cup (120 ml) of the reserved chile soaking liquid
- 1 cup (240 ml) broth
Blend on high for 45–60 seconds, until very smooth. If your blender struggles, pause and stir, then blend again.
Optional for extra-silky sauce: Pour the blended sauce through a fine-mesh strainer back into a bowl, pressing with a spatula.
Step 6: Simmer to concentrate and mellow
Carefully pour the blended tomato-chile mixture into the pot with the sautéed aromatics (it may splatter). Bring to a gentle simmer over medium-high heat, then reduce to medium-low to maintain a steady, quiet simmer.
Simmer uncovered for 20 minutes, stirring every few minutes, until the sauce thickens slightly and the flavors taste rounded and cohesive.
Step 7: Season and finish
Stir in 1 tbsp (15 ml) apple cider vinegar, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper. Taste and adjust:
- If it tastes a little sharp, add the 1 tsp brown sugar (optional).
- If it’s too thick, thin with 1–3 tbsp additional broth or chile soaking liquid.
- If you want a touch more smoky warmth, add an extra 1/4 tsp smoked paprika.
Use right away on enchiladas, spoon over grilled meats, or drizzle onto roasted squash.
Pro Tips
- Control bitterness: Toast anchos briefly and gently. If they blacken, start over—burnt chile flavor can dominate the whole batch.
- Choose your texture: Straining is optional, but it makes a restaurant-smooth sauce, especially helpful for enchiladas.
- Thicken naturally: Simmer uncovered for the full 20 minutes so water evaporates and the tomato flavor concentrates.
- Salt in two moments: Add some at the end, then adjust after a 2-minute rest. Heat can mask saltiness while the sauce is bubbling.
- Prevent blender steam pressure: Vent the blender lid (cover with a kitchen towel) when blending warm ingredients.
Variations
- Spicier version: Add 1 chipotle chile in adobo plus 1 tsp adobo sauce when blending.
- Roasted tomato version: Swap canned tomatoes for 2 lb (900 g) roasted Roma tomatoes (roast at 450°F (232°C) for 25 minutes with a little oil and salt) for a sweeter, deeper tomato base.
- Creamy ancho tomato sauce: After simmering, blend in 1/4 cup (60 ml) heavy cream or 1/3 cup (80 g) sour cream off heat for a richer enchilada-style sauce.
Storage & Make-Ahead
Cool sauce to room temperature (about 30 minutes), then transfer to an airtight container. Refrigerate for up to 5 days. Rewarm gently in a saucepan over medium-low heat for 5–8 minutes, stirring occasionally.
To freeze, portion into freezer-safe containers (leave a little headspace) and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. The sauce may thicken after chilling; loosen with 1–2 tbsp broth or water as needed.
Nutrition (per serving)
Approximate per 1/2 cup (1/6 of recipe): 80 calories, 3 g protein, 8 g carbohydrates, 4 g fat, 2 g fiber, 6 g sugar, 520 mg sodium.
