Bauman College Community Forum
Open Forum => Recipe Exchange => Topic started by: MonicaS on November 06, 2007, 11:54:25 AM
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Ancho/Blackberry Dipping Sauce
Recipe By :Monica Sallouti
Serving Size : 4
3 medium ancho chilies -- dried
1 basket fresh blackberries -- or frozen (unsweetened)
1 teaspoon salt
2 teaspoons agave nectar
2 1/4 cups water -- boiling
Pull the stems of the chilies off and shake out seeds. Place chilies in 2 cups of hot water, cover and let sit for 15 minutes.
In a small sauce pan, place softened chilies, the blackberries, the salt, the nectar and 1/2 cup water. Bring to a boil and then turn down to a simmer. Let simmer covered for 15 minutes, the blackberries will fall apart and the sauce will thicken.
Carefully puree the mixture in a blender or food processor and strain through a mesh sieve. Taste the sauce and adjust the seasoning before seasoning.
Description:
"Excellent with Baked Chicken Fingers"
Yield:
"1/2 cup"