Ancho Chilli Sauce using Dried Spices

Ancho chillies

This is a delicious condiment/dipping sauce. It is quite hot and makes about 700ml. I like to freeze it in 4 x 175ml batches. That way I can defrost just the amount I need and not waste any. Once defrosted, the sauce will keep in the fridge for a few days. Either serve it cold or reheat it if you prefer a hot sauce. This sauce is vegetarian and vegan.

3 to 4 tablespoons vegetable oil
1 large red onion, roughly chopped
3 cloves garlic, peeled and roughly chopped
Dried spice mixture made up with 2 tsp ancho powder, 1 tsp chipotle powder, ½ tsp cayenne, 1 tsp ground cumin and 1 tsp dried oregano
400g pasatta
100g raisins
2 tablespoons red wine vinegar
300ml stock made with 1 tsp vegan stock powder
Salt to taste

Heat the oil and sauté the onions until soft and starting to colour, approx 10 minutes. Add the garlic stir fry for 2 minutes. Add the dried spice mixture and stir fry for about a minute, adding a splash of stock if it starts to catch. Add all of the remaining ingredients, bring to a simmer, cover and cook for 30 minutes.

Blitz until smooth in a blender or with a stick blender and push through a sieve to give a smooth sauce. Check the seasoning, adding salt if necessary.


Posted in Recipes, Sauces and Condiments, Vegan Dishes, Vegetarian Dishes.

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