- 2 ancho chiles (rehydrated)
- 2 cups chicken broth
- 1/2 cup sherry
- 1/2 can crushed tomatoes
- 2 cloves roasted garlic
- 3 tbsp red wine vinegar
- 1/2 teas liquid smoke
- 2 tbsp brown sugar
- 2 tbsp chili powder
- 2 teas thyme
- 1 teas onion powder
- 1 teas ginger powder
- 1 teas allspice
- s/p
Add tomatoes, ancho peppers, roasted garlic to a FP. Puree. Add to chicken stock and sherry in medium high heat in a sauce pan. Add dry ingredients. Stir constantly, reduce by half.
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