Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from the Test Kitchen - Entrees & Sauces

Roasted Red Pepper and Ancho Sauce

Makes 2 cups

This sauce came about because I had several red peppers left in my vegetable bin and I didn't know what to do with them.  I decided to combine them with anchos, some sherry wine vinegar, garlic and onions.  Rick suggests using this sauce with either poached eggs for a delicious brunch (sprinkle some chopped chives over the top) or on hard boiled eggs for a great picnic item.  I took that idea and created Baked Eggs with Swiss Chard and Serrano Ham.   I also like the sauce on grilled chicken, fish or even grilled vegetables.  Allow the sauce to come to room temperature before using it for best flavor.

Ingredients

2 large red peppers (approximately 1 pound)
3 tablespoons olive oil (divided use)
1 large white onion, peeled and cut into 1/4-inch slices
4 garlic cloves (peeled)
2 medium (1 ounce) ancho chiles, stemmed, seeded and torn into flat pieces
2 tablespoons sherry wine vinegar
1 canned chipotle chile en adobe sauce, seeded (optional)
Salt

 

Directions

Preheat the oven to 425 degrees.

Place the whole red peppers, onion slices and garlic on a large rimmed cookie sheet.  Drizzle on 1 tablespoon olive oil and toss so that all the vegetables are coated with the oil.  Place in the oven for 20 - 25 minutes, stirring occasionally until the onions are golden brown and the peppers are blackened in places.  You may need to remove the garlic cloves earlier.

Meanwhile, set a skillet over medium heat.  When hot, toast the chile pieces a few at a time, pressing them to the hot surface with a spatula until they are aromatic and lightened in color underneath—about 10 seconds per side. (If you see more than a whiff of smoke, they are burning.)  Transfer the toasted anchos to a bowl, cover with hot water, place a plate on top of the chiles to keep them submerged.  Soak for 20 minutes, drain and discard the soaking liquid.  Transfer to a blender jar. 

Place the roasted red peppers in a bowl, cover with a kitchen towel, and let cool.   After 5 minutes, rub off the blackened skins and discard the seeds.  Place in the blender along with the anchos.  Scoop in the roasted onions, garlic and the chipotle chile, if using.  Pour in the sherry wine vinegar, remaining 2 tablespoons olive oil, 1/4 cup water, and 1 1/2 teaspoons salt.  Blend until smooth.  Transfer to a airtight container and refrigerate until ready to use.  It'll keep for several weeks in the refrigerator.

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