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.
Servings 10 servings
- 2 cups bone broth hot
- 2 cups canned pumpkin or leftover cooked winter squash; or use cooked pureed cauliflower for Keto/Low Carb
- 1 whole dried ancho chile seeds dumped out and stem discarded
- 2 Tablespoon butter or fat of choice: lard, duck fat, tallow, or coconut oil
- 1 teaspoon sea salt
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.
Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 341mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9620IU | Vitamin C: 2.6mg | Calcium: 16mg | Iron: 0.8mg