Ancho Chile Sauce

• 1 dried ancho chile, stemmed, seeded, coarsely torn (no ancho chile, see note in description)
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 tablespoon tomato paste
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 1/2 cup ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon dark brown sugar, packed
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon ground cumin
• salt
• pepper

1. Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
2. Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
3. Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.

ancho chile, vegetable oil, onion, tomato paste, garlic, dry red wine, ketchup, apple cider vinegar, brown sugar, worcestershire sauce, ground cumin, salt, pepper

Taken from www.food.com/recipe/ancho-chile-sauce-477441 (may not work)