Author: Adapted from Food & Wine
  • 2 ancho chiles, stemmed and seeded
  • 1 small dried chipotle chile, stemmed and seeded
  • ¾ cup apple cider vinegar
  • 3-8 tablespoons honey to your desired level of sweet-heat
  • 1 garlic clove (optional)
  • ⅓ cup extra virgin olive oil
  • ⅓ cup grapeseed oil
  1. In a medium saucepan, toast the chiles over moderate heat, turning, until fragrant and pliable, 2 to 3 minutes. Add the vinegar, honey and garlic clove (optional.) Bring just to a simmer. Remove from the heat and let stand until the chiles are softened, about 20 minutes. Transfer to 
a blender and puree until smooth. With the machine on, gradually add the oils until desired consistency. Season the ancho chile sauce with salt.
Recipe by Yvonne Cornell at