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Preparation
Seed Ancho peppers, soak in hot water until soft, then puree in a food processor or blender. Roast garlic and tomatoes in a 350 degree oven until softened and darkened in spots.
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 syru.
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Ingredients
10 Ancho peppers
5 garlic cloves
2 tomatoes
2 tablespoons olive oil
1 1/2 cups chopped onions
1/2 cup chopped carrots
1 jalapeno, , seeded and chopped
1 whole ear of corn, cut crosswise into , 4 to 5 rounds
2 corn tortillas, , cut into 1/2-inch strips
1/2 bunch cilantro, , tied together
1 1/2 cups vegetable or chicken stock , or broth Juice of 3 limes
Salt
Maple syrup
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Love Making Tips - Side dish | Sauces [1] [2]
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