To see other Cinco de Mayo recipes, check out my Instagram!
To celebrate Cinco de Mayo, we will be highlighting cinco recipes leading up to the holiday! First up – Roasted Paleo Ancho Chile Sauce! This is first because, really, you can use it on anything. Roasted vegetables, meats, eggs, etc. This sauce is incredibly hearty and full of a ton of vegetables (and no oils and preservatives, like most canned sauces you’ll find).
We’ve used this sauce as salad dressing when mixed with some olive oil, as dipping sauces with vegetables, topping paleo tacos as well as braising meats like chicken. This paleo ancho chile sauce is about as versatile as it gets! Check out below to see how easy it is to whip this stuff up.
If you end up making this, make sure tag on me on Twitter and Instagram with @dranthonygustin and #cooklikeag a so I can see what skills you have!
- 4 -6 peppers (poblano, anaheim, jalapeno, etc)
- 1 pinch sea salt
- 4 cloves garlic
- 2 tablespoons grass-fed butter
- 1/2 cup cilantro
- 1 cup chicken bone broth
- 1 lime
- 1/2 red onion, chopped
- 3 tablespoons ancho chile powder
- Additional seasoning to preference (cumin, coriander, arbol, etc)
- Line some baking sheets with tin foil and cut the stems off the peppers. Turn the oven to 350F and roast peppers and tomatoes until there is a slight char on the skins. The time will vary but should be within 12-18 minutes.
- Turn heat on low and simmer with some grass fed butter. Low and slow is the key here. You want the onions and garlic caramelized. Once they are translucent move on to step three.
- Combine ingredients and simmer low and slow. This will cook the caramelized onion and garlic off the pan and bring some of the flavors together. Simmer for approximately 15 minutes.
- Squeeze the lime, chop and add cilantro and salt to taste. Add to mix.
- Most blenders will work here but to get a nice creamy consistency we recommend a BlendTec or Vitamix blender. That's it! All done.
by Anthony Gustin