Ancho Chile Sauce
The dried version of the chile poblano, reddish black before soaking, the Ancho chile is one of the most versatile dried chiles. On soaking, it turns a rich mahogany red , contributing an attractive red color to many sauces. It has a meaty body and grassy notes of green bell pepper.
Soak the chili peppers in hot water to cover for about 30 minutes or until soft. When soft, drain and puree in a blender or food processor and set aside.
Heat the oil in a large skillet. Add the onion and cook over high heat until soft and golden.
Add the jalapeno peppers and cook for 1-2 minutes.
Add the wine and the pureed chiles, and boil for about 5 minutes or until the wine is almost evaporated.
Add the remaining ingredients. Reduce the heat to low and simmer, uncovered, for about 30 minutes or until reduced by about half.
Strain the sauce and keep warm.
Any remaining sauce can be stored in the fridge for 1 week or frozen for up to 3 months.