This sauce is medium spicy. Used in moderation it is well-liked by our kids. The ancho chile gives the sauce a smoky, authentic flavor. Keep the seeds in the sauce if you want it spicier.
Cook Time 10 minutes
Total Time 40 minutes
Servings 10 servings
Calories 54 kcal
or leftover cooked winter squash; or use cooked pureed cauliflower for Keto/Low Carb
dried ancho chile
seeds dumped out and stem discarded
or fat of choice: lard, duck fat, tallow, or coconut oil
In a small-medium size bowl or saucepan, pour hot bone broth over the dried chile. Cover and allow chile to soften for 20-30 minutes.
Place the chile, bone broth and all remaining ingredients in a blender. Puree on medium-high speed for 50 seconds, until puree is smooth.
The sauce is now ready to use in any recipe or can be stored in the refrigerator for up to one week.
Amount Per Serving
Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Vitamin A 9620IU192%
Vitamin C 2.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.