# Components:
→ Chilies & Aromatics
01 - 3 dried ancho chilies, stems and seeds removed
02 - 1 medium yellow onion, chopped
03 - 4 cloves garlic, peeled
→ Tomatoes & Liquids
04 - 1 (14-ounce) can fire-roasted diced tomatoes
05 - 1/2 cup apple cider vinegar
06 - 1/4 cup water
→ Sweeteners & Seasonings
07 - 1/3 cup packed brown sugar
08 - 2 tablespoons molasses
09 - 2 tablespoons tomato paste
10 - 1 tablespoon smoked paprika
11 - 1 teaspoon ground cumin
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon ground coriander
15 - 1/4 teaspoon cayenne pepper (optional)
→ Oils
16 - 2 tablespoons olive oil
# Directions:
01 - Toast dried ancho chilies in a dry skillet over medium heat for 1-2 minutes, turning until fragrant. Transfer chilies to a bowl, cover with hot water, and soak for 15 minutes until softened. Drain, then roughly chop the chilies.
02 - Heat olive oil in a saucepan over medium heat. Add chopped yellow onion and peeled garlic cloves, sautéing until translucent, approximately 5 minutes.
03 - In the saucepan, combine the soaked ancho chilies, fire-roasted diced tomatoes, tomato paste, brown sugar, molasses, apple cider vinegar, water, smoked paprika, ground cumin, kosher salt, black pepper, ground coriander, and cayenne pepper (if using). Stir well to integrate all components.
04 - Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
05 - Remove the saucepan from the heat. Utilize an immersion blender to puree the sauce until smooth. Alternatively, carefully transfer the contents to a countertop blender and process until smooth.
06 - Taste the sauce and adjust seasonings as necessary. Allow the sauce to cool completely; it will become thicker as it cools.
07 - Transfer the cooled sauce to a sealed container and refrigerate for up to 2 weeks.
