Recipes courtesy of Fog Island Grille, 5 Amelia Drive, Nantucket.
- 4 ounces dried ancho chili peppers (measured by weight)
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 1 tablespoon garlic, minced
- 1 quart water
- 1 quart tomato puree
- 1 tablespoon ground cumin
- 1 tablespoon fresh cilantro, chopped
- 2 teaspoons salt
- 1 tablespoon chili powder
- 1 tablespoon granulated sugar
- 2 teaspoons Fog Island Real Hot Sauce (or to desired taste)
- Clean the chili peppers, removing the stems and seeds. Heat the vegetable oil in a saucepot and cook the onion and garlic over low heat until translucent. Add the chilies and water to the pot and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes.
- Remove the pot from the heat and let cool. Puree the chilies with the cooking liquid in a blender until very smooth. Return the pureed chili mixture to the saucepot and place back on the burner. Stir in the tomato puree and all the seasonings. Simmer for 20 to 30 minutes until the sauce thickens slightly and the flavors are enhanced. Taste the sauce and adjust the seasonings to desired taste and spiciness.
This recipe yields more than the required amount for 6 portions of Huevos Rancheros. The preparation of this authentic chili
sauce is somewhat time consuming, so Fog Island Grille always prepares large batches. The sauce freezes beautifully.
- Courses: Sauces