Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ancho Ranchero Sauce
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- #42641
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
10 ancho peppers
5 cloves garlic
2 tomatoes, cut up
2 tablespoons olive oil
1 1/2 cup chopped onions
1/2 cup chopped carrots
1 jalapeno pepper, seeded and chopped
1 whole ear of corn, cut crosswise into 5 rounds
2 corn tortillas, cut into 1/2 inch strips
1/2 bunch cilantro, tied together
1 1/2 cup vegetable or chicken stock
3 limes, juice of
salt
maple syrup
directions
Seed ancho peppers, soak in hot water until soft, then puree in a food processor or blender.
Roast garlic and tomatoes in a 350 degrees F oven until softened and darkened in spots.
Meanwhile, heat oil in a medium saucepan and saute onions until golden. Add carrots and saute until tender, about 4 minutes.
Add roasted garlic and tomatoes, jalapeno, corn, tortilla strips, cilantro and Ancho puree. Bring to a boil and simmer for 5 minutes.
Remove and discard corn and cilantro. Strain sauce. Add lime juice and season to taste with salt and maple syrup.
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nutrition data
Nutritional data has not been calculated yet.
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