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Author Topic: Ancho/Blackberry Dipping Sauce  (Read 3386 times)

Offline MonicaS

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Ancho/Blackberry Dipping Sauce
« on: November 06, 2007, 11:54:25 AM »
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.

  "Excellent with Baked Chicken Fingers"
  "1/2 cup"