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Pomegranate Ancho Glaze
by Sweet Life / Vianney Rodriguez
2 dried ancho chiles
8 oz pomegranate juice
2 cloves garlic unpeeled
1 onion halved
1 serrano (if desired)
In a small sauce pan heat juice and ancho chiles on medium heat until chiles are reconstituted, about 5-10 minutes.
Remove chiles and remove stem and seeds.
Place onion, garlic, onion, and serrano (if using) on a sheet pan and broil until charred, watch carefully so you do not burn garlic and serrano.
Place chiles, juice, onion, serrano and garlic in a food processor and process until smooth. Add salt and pepper to desired taste.
Return to sauce pan and heat on medium heat until mixture is reduced and begins to thicken, about 10 minutes.
Other recipes by Vianney:
Easy Mole Sauce
Ensalada de Jicama, Mango y Pepino
Sparkling Citrus Punch
Paletas de Mango
Piquin Pomegranate Fajitas
Mango Chicken Quesadilla
Pepita Crusted Tilapia
Guava Tequila Glazed Fajitas