Ancho Chili Sauce

Ingredients

• 1 Essential Spice dried ancho chili, stemmed, seeded, coarsely torn*
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 tablespoon tomato paste
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 1/2 cup ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon (packed) dark brown sugar
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon Essential Spice Cumin Powder

Preparation

• Place chili in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes.
• Add tomato paste; stir 2 minutes.
• Add garlic and stir 30 seconds.
• Add wine and softened chili; simmer 2 minutes.
• Add 3 tablespoons reserved chili soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often.
• Season with salt and pepper. Remove from heat and cool slightly.
• Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick.