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Spices/Sauces/Rubs | |
| 2 tablespoons olive oil 1 medium red onion, finely chopped 4 cloves garlic, finely chopped 2 tablespoons ancho chile powder 1 tablespoon pasilla chile powder 1 cup dry red wine One (15.5-ounce) can plum tomatoes and their juice, pureed 2 tablespoons honey Kosher salt | |
| 1. Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and ancho and pasilla powders and cook for 1 minute. Add the wine, bring to a boil, and cook until reduced by half, 3 to 4 minutes. 2. Add the tomatoes, � cup of water, and the honey and cook, stirring occasionally, over medium-high heat until the sauce has thickened, 10 to 15 minutes. Season with salt. This can be made up to 1 day in advance and refrigerated. Reheat before serving. | |
Excellent | |
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