| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | Makes 250ml |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 400 |
| Fat | 15.3g |
| Saturates | 7.4g |
| Protein | 5.6g |
| Carbs | 59.8g |
| Sugars | 44.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the ancho chillies in boiling water and allow to soak until softened. Peel and roughly chop the onion and garlic.
2
Heat the olive oil in a saucepan placed over a medium heat.
3
Add the onion and garlic and sauté over a low heat until softened. Add the vinegar and non-alcoholic beer (or water) and simmer until reduced by half. Add the rest of the ingredients and simmer over a low heat for 15 minutes. Blend until smooth.
4
The sauce can be stored in the refrigerator for up to one week or bottled.
