PCC Ancho Sauce

PCC Ancho Sauce

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  • 5 ounces dried ancho peppers
  • 1 1/3 cups white balsamic vinegar
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons minced garlic
  • 2 teaspoons sea salt
  • 1 (28-ounce) can crushed tomatoes


Remove all stems and seeds from dried peppers and soak in boiling water until soft. Drain and reserve water.

Add everything, except tomatoes, to a food processor and blend. Drizzle in enough of the reserved water to make a smooth but thick sauce. Add tomatoes and blend.

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