PCC Ancho Sauce | PCC Natural Markets

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PCC Ancho Sauce

Yield: Makes 1 1/2 to 2 quarts

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Use this sauce in PCC Chile Colorado.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


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.

Recipe by PCC Deli

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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