PCC Ancho Sauce
Yield: Makes 1 1/2 to 2 quarts
Use this sauce in PCC Chile Colorado.
Remove all stems and seeds from dried peppers and soak in boiling water until soft. Drain and reserve water.
Add everything, except tomatoes, to a food processor and blend. Drizzle in enough of the reserved water to make a smooth but thick sauce. Add tomatoes and blend.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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